Chicken & Tomatillo Sauce Enchiladas

Name: Chicken & Tomatillo Sauce Enchiladas
Prep time: 45 min
Total time: 1 h 30 min
Yield: 5 servings
Ingredients: Tomatillo Sauce; 4 cups water; 1 teaspoon salt; 1 pound medium tomatillos, husks removed; 2 medium (1 1/2 cups) onions, chopped; 2 teaspoons finely chopped fresh garlic; 2 (4-ounce) cans diced green chiles; 2 teaspoons canned jalapeño chile peppers, chopped; 1 cup chicken broth; 1/4 cup chopped fresh cilantro; Enchiladas; 1 cup vegetable oil; 10 (6-inch) corn tortillas; 3 cups shredded cooked chicken; 16 (3/4-ounce) slices white Land O Lakes® White Deli American cut into quarters; Topping; Chopped tomato, if desired; Chopped fresh cilantro, if desired

Tomatillos, garlic and chiles make a flavorful sauce in this enchilada recipe.

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45 min

Prep Time

1 hr 30 min

Total Time

servings

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Ingredients

Tomatillo Sauce

4 cups water

1 teaspoon salt

1 pound medium tomatillos, husks removed

2 medium (1 ¹/₂ cups) onions, chopped

2 teaspoons finely chopped fresh garlic

2 (4-ounce) cans diced green chiles

2 teaspoons canned jalapeño chile peppers, chopped

1 cup chicken broth

¹/₄ cup chopped fresh cilantro

Enchiladas

1 cup vegetable oil

10 (6-inch) corn tortillas

3 cups shredded cooked chicken

16 (3/4-ounce) slices white Land O Lakes® White Deli American, cut into quarters

Topping

Chopped tomato, if desired

Chopped fresh cilantro, if desired

How to make

STEP 1

Place water and salt in 3-quart saucepan. Bring to a boil over medium heat; add tomatillos. Cook 10-12 minutes or until tender. Drain; cool 10 minutes.
STEP 2

Combine cooked tomatillos, onion and garlic in 5-cup blender container. Cover; blend 1-2 minutes or until smooth.
STEP 3

Combine tomatillo mixture, green chiles, jalapeño peppers and chicken broth in 10-inch skillet. Cook over medium heat 4-5 minutes or until bubbling. Reduce heat to low; continue cooking, stirring occasionally, 8-10 minutes or until slightly thickened. Stir in cilantro.
STEP 4

Heat oven to 375°F. Heat oil in 10-inch skillet over medium heat. Using tongs, dip tortillas in oil a few seconds to soften. Place onto paper towels to drain.
STEP 5

Spread 1 cup tomatillo sauce in bottom of greased 13x9-inch baking dish. Spread 1 tablespoon tomatillo sauce onto each tortilla. Layer about 1/3 cup chicken and about 3 pieces cheese on lower third of each tortilla; roll up tortilla. Place into prepared pan, seam-side down. Pour remaining sauce evenly over enchiladas. Spread remaining slices of cheese evenly over top.
STEP 6

Bake 15-20 minutes or until sauce is bubbly and enchiladas are heated through. Garnish with chopped tomato and cilantro, if desired.

1000 Calories

73 Fat (g)

130 Cholesterol (mg)

2240 Sodium (mg)

43 Carbohydrates (g)

5 Dietary Fiber

42 Protein (g)

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