- Calories 813
- Calories from fat 54%
- Protein 55g
- Carbohydrate 38g
- Sugar 9g
- Fiber 7g
- Fat 49g
- Sat fat 24g
- Calcium 378mg
- Iron 4mg
- Sodium 1034mg
- Cholesterol 239mg
Zesty Chicken Enchiladas
You might be wondering what, precisely, “zesty” means. We can sum it up for you in a couple of words: super flavor. In Spanish one might say, “que rico!” These cheesy corn tortillas get their punch from a homemade enchilada sauce. Fresh tomatillos, available in supermarkets in the fall, are a star ingredient. If you can’t find them, try using underripe tomatoes and a squeeze of lime juice for a convenient substitute. If you’re used to shaving off time with store-bought sauce (which isn’t bad), don’t give into the temptation; shredded rotisserie chicken is the timesaver here.
How to Make It
Step 1
Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the tomatillos, onion, poblano, garlic, cumin, and ½ teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, 10 to 12 minutes. Transfer to a food processor, add the cream, and puree.
Step 2
In a large bowl, combine the chicken, tomatoes, 1 cup of the cheese, ½ cup of the tomatillo sauce, and ½ teaspoon each salt and pepper.
Step 3
Warm the tortillas according to the package directions. Spread 1 cup of the remaining sauce in a 9-by-13-inch baking dish. Roll the chicken mixture in the tortillas and place them in the dish, seam-side down.
Step 4
Top with the remaining sauce and cheese. Bake until beginning to brown, 10 to 15 minutes. Serve with Pico de Gallo.
Amanda4613
2013-03-24T08:49:44-04:00
Really enjoyed this recipe and would now like to make it for a friend with a gluten allergy. Would this be a gluten-free recipe?
kiltyone
2012-06-19T11:14:42-04:00
If this is to great why does everyone change all or some of the ingredients?
LaurenKLauren
2012-04-04T17:24:12-04:00
FABULOUS recipe! Here are my suggestions...
- sauteé 2 lbs chicken breast in olive oil, salt and pepper, then dice
- add 1 small can corn, drained, to the chicken mix
- use 16 oz. jar tomatillo/green salsa with 1 c. whipping cream
- poblano pepper may be incorrectly labeled "pasilla" at the market! same thing for our purposes
- to serve with: mix 1/2 sour cream with 1/2 nonfat plain Greek yogurt...YUM!
...this will make 1 qt of sauce and enough enchiladas to feed 6, at least. I needed a second casserole dish to hold everything ;) Enjoy!
zickdl
2011-07-28T14:37:52-04:00
I used 2 10oz cans of green enchilada sauce mixed with the cream instead of preparing the tomatillos. My family loved them, its one of my husbands favorite dishes and he is a very picky eater.
SJDemo
2011-05-10T17:40:47-04:00
this was great! nice tanginess in the sauce and very simple to make. what i changed: virtually nothing. we used the tomatillos to make the sauce. we didn't transfer to a processor since an immersion blender is so much less mess, and i blended before adding the cream to make sure it didn't whip or try to cook, then added and blended again. i didn't buy a rotisserie chicken since i had one i'd roasted a couple days before. measured out to roughly a pound of boneless skinless, and was plenty. just realized i completely forgot the pico topping, but still say it was great.
verdict: adults loved it; 5 yr old loved it. toddler refused to eat tonight.
healthymomof2
2010-12-06T16:10:38-05:00
I liked this. It was easy and good. I used the jar of salsa verde and added 1/2 c of cream and 1/4 c milk. It was plenty. I added 1 can of drained pinto beans and 1/2 tsp of cumin. Tomatoes were petit diced with jalepeno. Definitely add the pico de gallo or fresh (uncooked salsa) at the end....adds a "zing".
SSarah753
2010-06-19T10:07:33-04:00
I like this recipe a lot! I just recommend that you add 2 whole serrano peppers and 2 seeded jalepenos. it makes plenty of sauce but DONT forget to add the heavy cream or it wont be enough sauce. I double this recipe to make 2 13x9 inch pans. Also I think that you need way more than 8 corn tortillas for this recipe.
leeannoneal
2010-05-15T08:25:13-04:00
this was a delicious recipe, but the ratio of sauce to chicken didn't quite work out for me. next time i'm planning to make 1.5x the sauce called for, with the same amount of chicken
