CHICKEN ENCHILADAS WITH TOMATILLO SAUCE RECIPE RECIPES

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CHICKEN ENCHILADAS WITH TOMATILLO SAUCE RECIPE - FOOD.COM



Chicken Enchiladas With Tomatillo Sauce Recipe - Food.com image

I found this recipe in a magazine and tried it and loved it. The tomatillos give the sauce a kind of citrous lime type of flavor. Very unique and different and very addicting.

Total Time 1 hours 30 minutes

Prep Time 1 hours

Cook Time 30 minutes

Yield 6-8 serving(s)

Number Of Ingredients 17

2 lbs tomatillos
1 tablespoon vegetable oil
1 cup white onion, chopped
1/3 cup cilantro, chopped and lightly packed
1 (4 ounce) can diced green chilies, drained
1 teaspoon cumin
1 1/2 teaspoons sugar
1/2 teaspoon salt
1 1/4 cups chicken broth
1/2 cup whipping cream
12 (6 inch) corn tortillas
2 tablespoons vegetable oil
3 cups cooked chicken, shredded
1 1/2 cups cheddar cheese, grated
1 1/2 cups monterey jack cheese, grated
1/2 cup onion, finely chopped
1/2 teaspoon salt

Steps:

  • To make the sauce, husk the tomatillos and rinse under warm water to remove stickiness and dirt. Broil on foil baking sheet 1 to 2 inches from heat, turning once. till soft and slightly charred, about 7 - 9 mintues.
  • Heat oil in large skillet over med. heat. Add onions and saute about 5 minutes.
  • Transfer tomatillos to a blender and add the sauteed onions, cilantro, green chilies, cumin, sugar and salt; puree till smooth.
  • Return tomatillo sauce to skillet and cook over med. heat till thickened about 5 minutes, stirring frequently to prevent sticking. Add the broth and cream and continue cooking till the sauce is slightly thickened and not watery, about 5 - 8 minute Add more salt if desired.
  • To make enchiladas, brush both sides with oil and lay on cookie sheet in stacks of two. Heat in 375 over just until soft and pliable, about 3 minutes.
  • In large bowl, combine the chicken, half of the cheddar. half of the monterey jack, the chopped onion and the salt. Add 1/2 cup of the sauce to the chicken mixture and toss to combine.
  • Spread a third of the remaining sauce in the bottom of a 9 x 13 inch baking dish. Place 1/4 cup of the chicken mixture in the center of a tortilla. Roll up the tortilla and place seam down in the dish. Repeat with the other tortillas. Pour the rest of the sauce over the enchiladas. Sprinkle with the remaining jack and cheddar cheese on top of the casserole.
  • Bake the casserole until the enchiladas are heated through and the cheese is bubbly and starting to brown, about 20 - 30 minutes.

Nutrition Facts : Calories 651.4, FatContent 40, SaturatedFatContent 18.6, CholesterolContent 134.5, SodiumContent 1179.2, CarbohydrateContent 37.5, FiberContent 6.9, SugarContent 10.2, ProteinContent 37.8

CHICKEN & TOMATILLO ENCHILADAS RECIPE | EATINGWELL



Chicken & Tomatillo Enchiladas Recipe | EatingWell image

Roasting tomatillos before pureeing them into a green enchilada sauce adds another dimension of flavor and a little sweetness. Put out plenty of toppings so everyone can add what they like.

Provided by Devon O'Brien

Categories     Healthy Baked Chicken Breast Recipes

Total Time 1 hours 30 minutes

Number Of Ingredients 11

1 pound boneless, skinless chicken breast
1 teaspoon salt, divided
¼ teaspoon ground pepper
2 pounds tomatillos, husked
2 medium white onions, quartered
4 jalapeños, stemmed and seeded, if desired
6 cloves garlic, peeled
1 cup chopped fresh cilantro
8 6-inch corn tortillas, warmed
1 cup shredded Monterey Jack cheese, divided
Shredded cabbage, sliced jalapeños, cilantro, sour cream & lime wedges for serving

Steps:

  • Preheat oven to 450 degrees F. Coat 2 rimmed baking sheets with cooking spray.
  • Place chicken on one of the prepared pans and sprinkle with 1/4 teaspoon salt and pepper. Spread tomatillos, onions, jalapeños and garlic on the other pan. Transfer both pans to the oven. Roast the chicken, flipping once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 15 to 25 minutes. Roast the vegetables, stirring occasionally, until tender and browned, about 25 minutes. Reduce oven temperature to 375 degrees.
  • Shred the chicken. Transfer the vegetables to a blender. Add cilantro and the remaining 3/4 teaspoon salt; blend until smooth, about 30 seconds.
  • Spread 1/2 cup sauce in a 9-by-13-inch baking dish. Pour 2 1/2 cups sauce into a pie pan. (Refrigerate or freeze the remaining sauce for another use; see Tip.) Dip 1 tortilla in the sauce in the pie pan, coating both sides. Top the tortilla with 1/4 cup chicken and 1 tablespoon cheese. Roll up and place, seam-side down, in the baking dish. Repeat with the remaining tortillas, chicken and 7 tablespoons cheese. Top the enchiladas with the sauce remaining in the pie pan and the remaining 1/2 cup cheese.
  • Bake until the sauce is bubbling and the cheese is melted, 20 to 25 minutes. Serve with desired toppings.

Nutrition Facts : Calories 452.6 calories, CarbohydrateContent 32.7 g, CholesterolContent 121.5 mg, FatContent 15.2 g, FiberContent 6 g, ProteinContent 46.5 g, SaturatedFatContent 6.9 g, SodiumContent 642.3 mg, SugarContent 6.7 g

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