Don't miss another issue…      Subscribe

Chicken Enchiladas with Tomatillo Sauce

 
A2f8e1994c8854a17f15 550
272

Chicken Enchiladas with Tomatillo Sauce recipe

Yield

4

servings

Prep

30

min

Cook

25

min

Ready

60

min

Trans-fat Free, Good source of fiber
 

Ingredients

sauce
1 ¼ pounds tomatillos
fresh
2 jalapeño pepper
*
1 small onions
peeled, finely chopped
1 medium garlic cloves
peeled, minced
*
1 tablespoon vegetable oil
2 cups chicken broth
low-sodium
¼ teaspoon salt
enchiladas
2 chicken breasts
boneless and skinless
2 tablespoons onions
minced
cup sour cream
¼ teaspoon salt
cup vegetable oil
8 corn tortillas (6-inch)
corn
*
1 cup cheddar cheese
sharp, coarsely grated
½ cup asiago cheese
crumbled, or substitute additional, cheddar or jack cheese
*

Directions

TO MAKE THE SAUCE:

Husk and wash the tomatillos. Bring a pan of water to the boil, add the tomatillos and jalapeno peppers and time for 10 minutes. Drain and remove the stem ends of the peppers.

Put the tomatillos, peppers, onion and garlic in a food processor and process to a coarse puree.

In a large pot heat the vegetable oil over medium heat. Add the vegetable purée and simmer 2 minutes.

Stir in the broth and salt; simmer 15 minutes, stirring occasionally. Set aside.

TO MAKE THE ENCHILADAS:

Place the chicken in a large saucepan and cover with cold water. Bring just to a boil, reduce the heat, cover and simmer until cooked through.

Remove the chicken from the water and cool slightly. Shred the chicken and set aside.

Combine the cooled, shredded chicken with the minced onion, Stir in ¼ cup of the tomatillo sauce. Set aside.

In a 9- to 10-inch frying pan heat the oil over medium-high heat. Put 1 tortilla at a time in the hot oil and fry about 30 seconds on each side. Drain on paper towels. Cool slightly.

Spread a little of the sauce in a 9- by 13-inch baking dish. Spoon some of the filling down the center of each tortilla and roll. Place in the baking dish; it will be a tight fit.

Spoon the sauce over the enchiladas and sprinkle with the cheddar and asiago cheeses.

Bake in a preheated 350℉ (180℃) F oven 25 minutes. Cool 5 minutes before serving.]

undefined

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 397g (14.0 oz)
Amount per Serving
Calories 50969% of calories from fat
 % Daily Value *
Total Fat 39g 60%
Saturated Fat 12g 61%
Trans Fat 0g
Cholesterol 78mg 26%
Sodium 686mg 29%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 12%
Sugars g
Protein 51g
Vitamin A 12% Vitamin C 31%
Calcium 25% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Grilled Low-fat chicken breast with mash and green beans

Chickens are better bred and better fed, recent study shows

A recent study conducted about chicken meat in Australia revealed some astonishing results.

Home-made chicken fingers, lower fat and sodium than take-out

Take out chicken, too much of a good thing?

Recent report shows you may want to stop eating take-out chicken and replace it with your own home-cooked chicken recipes.

Grilled Low-fat skinless chicken breast with grilled vegetables

Low-Fat Chicken Recipes Benefit Health and Speed Weight Loss

According to the United States Department of Agriculture, a century-long record of meat consumption reveals that within the past decade, chicken and beef are now available to consumers in almost equal quantity.

Pan de Muerto (Bread of the Dead)

Dia de los Muertos: Mexican Day of the Dead

Dia de los Muertos, the Day of the Dead, is a Mexican holiday celebrated November 1 and 2. It is a blend of Aztec and Catholic traditions. Even though Halloween and Dia de los Muertos are close together on the calendar and have similar themes, they are not related.

Chicken Udon Noodle Soup

Is it the Chicken or the Soup?

Recent study of home-made chicken soup investigates this winter cold home remedy.  Enjoying a steaming bowl of chicken soup can make a medical difference in the severity of the common cold!

Grilled Low-fat chicken breast with mash and green beans

Don’t get cheated: Water-chilled chicken breasts, the added salt and water are free!

During water-chilling, the traditional method for preparing chicken for market, multiple chickens are soaked in water and injected with a salted water solution to increase its weight.

Brown Chicken Egg and Egg Shell

Invasion of the Backyard Chicken

As Americans begin to focus more and more on making sustainable food choices and the impact that they are having on the environment, some are choosing to keep chickens in their own backyards…even in the city!

More breaking news

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed