Chicken Tomatillo Enchiladas
This is a very flavorful Southwestern dish. It is good for kids as well, as it is high on flavor, but low on the spicy heat. If you like your enchiladas spicier, feel free to add extra jalapeno peppers into the chicken mixture. Enjoy!
Yield: 6 Ready in 40 minutes
78 people trying soon
|20 ouncesCooked chicken breasts; chopped|
|4 ounceMonterey jack cheese; shredded|
|4 ouncesCheddar cheese; shredded|
|1/2 cupSour cream|
|4 ouncesChopped green chilies; drained|
|1 Jalapeno pepper; chopped|
|1/3 cupFresh cilantro; chopped|
|14 Corn tortillas|
|8 ounceSour cream|
|8 ounceTomatillo mexican salsa|
|-- Toppings: --|
|Black olives; halved|
|Green onion; chopped|
|Fresh cilantro; chopped|
Chicken Tomatillo Enchiladas Preparation
Lightly spray a 13 x 9 baking dish with cooking spray.
In a medium bowl, stir together the chicken, cheeses, 1st 8 oz of sour cream, green chilies, jalapeno & fresh cilantro. Spoon your chicken mixture evenly among tortillas, roll up, and place seam side down into the baking dish. Repeat for all tortillas until dish is full. When done rolling tortillas, spray lightly again over the tortillas with more cooking spray.
Bake in oven for 20-25 minutes or until golden brown and heated through.
Mix the 2nd 8 oz of sour cream with the tomatillo salsa. Spread this mixture over hot enchiladas, then add your toppings.
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