Description

Green Enchiladas are a delightful fusion of tender corn tortillas and vibrant tomatillo sauce, perfect for any occasion. Each bite offers a burst of zesty flavor, complemented by melted cheese and savory shredded chicken. Whether you’re hosting a game night or enjoying a cozy evening at home, these enchiladas will impress your guests and satisfy your cravings. Simple to prepare and easily customizable, they are bound to become a family favorite!

Ingredients

Scale

8 corn tortillas
2 cups shredded chicken (about 1 rotisserie chicken)
6 tomatillos (about 1 lb), husked and quartered
2 jalapeños, halved and seeded
1 cup low-sodium chicken broth
½ cup sour cream
¼ cup fresh cilantro, chopped
1 cup shredded cheese (cheddar or Monterey Jack)

Instructions

Preheat oven to 400°F (200°C). Toss tomatillos and jalapeños with cooking oil on a baking sheet and roast for 15-20 minutes until soft and slightly charred.
Blend roasted tomatillos, jalapeños, cilantro, and chicken broth in a blender until smooth.
Combine shredded chicken with half of the blended sauce in a bowl; stir in sour cream.
Spoon the chicken mixture into each tortilla, roll tightly, and place seam-side down in a greased baking dish.
Pour the remaining sauce over the enchiladas and sprinkle with cheese.
Bake for 20 minutes until bubbly and golden brown.

Nutrition

Serving Size: 2 enchiladas (250g)
Calories: 410
Sugar: 3g
Sodium: 650mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 5g
Protein: 28g
Cholesterol: 75mg

Keywords: - For extra flavor, marinate the chicken overnight before shredding. - For vegetarian options, substitute black beans or sautéed vegetables for the chicken. - Store leftovers in an airtight container in the fridge for up to three days; reheat at 350°F until warmed through.