Creamy Chicken Enchiladas Verde
Ingredients
Creamy Tomatillo Sauce
-
7
tomatillos, husks removed and halved
-
1
onion, peel removed and quartered
-
3
cloves
garlic, smashed
-
1
jalapeño, seeded and halved
-
1
teaspoon
olive oil
-
to taste
salt & pepper
-
¼
cup
fresh cilantro
-
3
tablespoons
plain Greek yogurt
-
juice from 1
lime
-
1
teaspoon
olive oil
-
to taste
salt & pepper
Enchilada Filling
-
2½
cups
shredded chicken breast
-
1
cup
shredded Monterey jack cheese
-
1
teaspoon
cumin
-
½
teaspoon
smoked paprika
-
10
corn tortillas, warmed
Garnish Ideas
-
to taste
fresh cilantro
-
to taste
lime wedges
-
to taste
avocado
-
to taste
tomato
-
to taste
red onion
-
to taste
pickled onions
-
to taste
jalapenos
Instructions
- Preheat the oven to 400ºF.
- Roast tomatillos, onion, garlic, and jalapeño on a baking sheet with olive oil, salt, and pepper for 25 minutes.
- Let the roasted vegetables cool for 5-10 minutes.
- Blend the roasted vegetables with cilantro, Greek yogurt, lime juice, and olive oil until smooth. Adjust seasoning and add water or broth if needed.
- Lower the oven temperature to 350ºF.
- In a bowl, mix shredded chicken, ¼ cup cheese, cumin, and smoked paprika.
- Spread ¼ cup of tomatillo sauce in a 9x13 baking dish.
- Warm corn tortillas in the microwave wrapped in a wet paper towel for 2-3 minutes.
- Fill each tortilla with ¼ cup of chicken mixture, roll, and place seam-side down in the baking dish.
- Pour remaining tomatillo sauce over the enchiladas and cover with foil.
- Bake for 15 minutes, then remove foil, add remaining cheese, and bake for another 5 minutes until cheese is melted.
- Garnish with desired toppings before serving.
Nutrition Facts (estimated)
Servings
10 enchiladas
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
400mg
Cholesterol
60mg
You might also like