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Prep Time:30 minsAdditional Time:1 hrTotal Time:1 hr 30 minsServings:4Yield:8 enchiladasJump to Nutrition Facts
Prep Time:30 minsAdditional Time:1 hrTotal Time:1 hr 30 minsServings:4Yield:8 enchiladas
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:1 hr
Additional Time:
1 hr
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:4
Servings:
4
Yield:8 enchiladas
Yield:
8 enchiladas
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundboneless, skinless chicken breast1teaspoonsalt, divided¼teaspoonground pepper2poundstomatillos, husked2mediumwhite onions, quartered4jalapeños, stemmed and seeded, if desired6clovesgarlic, peeled1cupchopped fresh cilantro86-inch corn tortillas, warmed1cupshredded Monterey Jack cheese, dividedShredded cabbage, sliced jalapeños, cilantro, sour cream & lime wedges for serving
Cook Mode(Keep screen awake)
Ingredients
1poundboneless, skinless chicken breast
1teaspoonsalt, divided
¼teaspoonground pepper
2poundstomatillos, husked
2mediumwhite onions, quartered
4jalapeños, stemmed and seeded, if desired
6clovesgarlic, peeled
1cupchopped fresh cilantro
86-inch corn tortillas, warmed
1cupshredded Monterey Jack cheese, divided
Shredded cabbage, sliced jalapeños, cilantro, sour cream & lime wedges for serving
Directions
Preheat oven to 450 degrees F. Coat 2 rimmed baking sheets with cooking spray.
Place chicken on one of the prepared pans and sprinkle with 1/4 teaspoon salt and pepper. Spread tomatillos, onions, jalapeños and garlic on the other pan. Transfer both pans to the oven. Roast the chicken, flipping once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, 15 to 25 minutes. Roast the vegetables, stirring occasionally, until tender and browned, about 25 minutes. Reduce oven temperature to 375 degrees.
Shred the chicken. Transfer the vegetables to a blender. Add cilantro and the remaining 3/4 teaspoon salt; blend until smooth, about 30 seconds.
Bake until the sauce is bubbling and the cheese is melted, 20 to 25 minutes. Serve with desired toppings.
Tips
To make ahead: Refrigerate sauce (Steps 1-3) for up to 1 week or freeze for up to 3 months.
Tip: We designed this recipe to make enough sauce for two meals to help your efforts go further. Keep the extra in your fridge or freezer for another batch of enchiladas or use it as a simmer sauce for braising meat, such as pork shoulder, for tacos.
Originally appeared: EatingWell Magazine, June 2020
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Nutrition Facts(per serving)453Calories15gFat33gCarbs47gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
