Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 6 fresh green tomatillos (about 1 lb)
- 2 jalapeños (adjust for spice level)
- 1 cup fresh cilantro
- 1 cup crema mexicana (or sour cream)
- 2 cups shredded mozzarella and Monterey Jack cheese
- 8 corn tortillas
- 2 cups low-sodium chicken broth
- 4 garlic cloves
- Juice of 2 limes
Instructions
- Boil chicken breasts in salted water for 15–20 minutes until cooked through. Shred into bite-sized pieces.
- Blend roasted tomatillos, jalapeños, garlic, cilantro, lime juice, and chicken broth until smooth. Adjust seasoning as needed.
- In a skillet over medium heat, simmer the tomatillo sauce for about 10 minutes until slightly thickened.
- Preheat oven to 375°F (190°C). Fill each tortilla with shredded chicken and cheese. Roll tightly and place seam-side down in a baking dish.
- Pour remaining sauce over the enchiladas and sprinkle with additional cheese.
- Bake uncovered for 20-25 minutes until bubbly and golden brown.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (210g)
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 70mg