Green Chile Enchiladas
Whether for breakfast or dinner, these green chile enchiladas deserve a spot on your weekly rotation! Stuffed with shredded chicken and spooned over with a spicy tomatillo and serrano chile-based sauce, these quick and easy enchiladas are topped with crema and broiled cheese. You must try them!
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Ingredients
6
Portions
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Preparation
30 mins
0 mins
Easy
- Preheat oven to 482 °F.
- In a pot with water, cook tomatillos and serrano chiles for 10 minutes and remove from heat.
- Transfer tomatillos and chiles to a blender. Add 1 cup of tomatillo cooking water, garlic, onion, and cilantro, and blend until smooth.
- In a skillet, heat a tablespoon of oil and fry sauce.
- Stuff tortillas with shredded chicken, roll up, and secure with a wooden toothpick. Arrange in a large baking dish previously greased with butter.
- Spoon tomatillo sauce over the tortillas and top with shredded cheese.
- Bake green chile enchiladas for 15 minutes or until cheese broils completely.
Nutritional information
* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.