Tomatillo Chicken Enchiladas

Course : Enchiladas
Serves: 6
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4 cups cooked chicken or turkey -- shredded
3 cups grated montery jack cheese -- divided
4 Ounces green chiles
1 1/2 teaspoons Dried oregano leaves
1 teaspoon salt and pepper -- to taste
2 tablespoons Vegetable oil
12 whole corn tortillas -- up to 18 tortillas
1 jar Tomatillo sauce
1 cup sour cream

Preparation / Directions:

Chopped cilantro, tomatillo slices and lime slices for garnish. In a large bowl, mix chicken, 2 cups cheese, chilies and oregano. Season with salt and pepper; set aside. In a large skillet, heat 1/2 inch oil over medium-high heat. When oil is hot add one tortilla at a time; cook turning once, just until limp(about 10 seconds). Drain on papper towels. While tortillas are warm, spoon about 1/4 to 1/2 cup chicken mixture down the center of each; roll tortillas to form enchilada. Set enchiladas seam side down, in a 9-by-13-by-2-inch baking dish, or to medium-sized baking dishes. (At this point enchiladas may be covered and refrigerated until the next day.) Cover enchiladas with foil and bake in a 350 oven for 15 minutes until hot in the center (cook 30 minutes if they were refrigerated). Uncover and top with remaining cheese. Bake, uncovered, until cheese melts, about 10 minutes. To serve, spoon warm tomatillo sauce on each plate. Set enchiladas on top of sauce. Spoon sour cream on top and garnish.


Nutritional Information:

196 Calories (kcal); 9g Total Fat; (41% calories from fat); 4g Protein; 26g Carbohydrate; 17mg Cholesterol; 101mg Sodium

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