Enchiladas, Green & Red Chicken Enchiladas

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Enchiladas, Green & Red Chicken Enchiladas

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    Lb Tomatillos (Or), Husked & Chopped

  • 1

    Can Tomatillos (18 Oz), Rinsed Drained & Chopped

  • Cups Onion, Chopped

  • ¼

    Cup Cilantro Leaves

  • 1

    Can Green Chili Peppers (4 Oz), Diced

  • ¼

    Tsp Cumin

  • ¼

    Tsp Pepper

  • 1

    Cup Tomato, Chopped

  • 3

    Cups Chicken, Cooked & Shredded

  • Cup Tomato Juice

  • 12

    Corn Tortillas

  • Cup Monterey Jack Cheese, Shredded

Directions

In a blender or food processor combine the tomatillos, 2/3 of the onion, cilantro, chilies, cumin and pepper. Process until puréed; set aside. In a nonstick skillet cook the tomato and remaining third of the onion for three minutes. Stir in the chicken and 1/3 to 1/2 of the tomatillo mixture and heat through. Spray a 3 quart (for 6 servings) baking dish with nonstick spray. Pour tomato juice into a shallow dish. Dip a tortilla into the tomato juice coating both sides and place on a work surface. Spoon about 3 Tbsp of the chicken mixture down the center of the tortilla and roll up. Place seam side down in the dish and repeat until all are assembled. Spoon remaining tomato mixture over the enchiladas. Bake, covered, in a 350° oven for 30 minutes or until hot. Sprinkle with cheese and bake an additional 5 minutes or until the cheese melts. Serve with a tossed green salad. Per Serving: 385 Cal (29% from Fat, 30% from Protein, 41% from Carb); 29 g Protein; 13 g Tot Fat; 5 g Sat Fat; 4 g Mono Fat; 40 g Carb; 7 g Fiber; 243 mg Calcium; 3 mg Iron; 401 mg Sodium; 75 mg Cholesterol


Nutrition

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