Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 lb fresh tomatillos
- 1 cup fresh cilantro
- 1 medium onion
- 3 cloves garlic
- 8 corn tortillas
- 1 cup queso fresco or Monterey Jack cheese
- 1 cup sour cream or Greek yogurt
Instructions
- Preheat oven to 375°F (190°C). Boil chicken breasts in water for about 15 minutes until cooked through. Shred the chicken once cool.
- In a blender, combine cooked tomatillos, cilantro, onion, and garlic. Blend until smooth; season with salt and pepper.
- Sauté chopped onions in olive oil over medium heat until golden brown (about 5 minutes). Add minced garlic and sauté for another minute.
- On each tortilla, place shredded chicken and a spoonful of green sauce before rolling tightly. Arrange seam-side down in a greased baking dish.
- Pour remaining sauce over the rolled enchiladas and sprinkle cheese on top. Bake uncovered for about 20 minutes until bubbly and golden.
- Serve warm with sour cream or Greek yogurt on top.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg