Welcome to the last mealtime monday of 2013! Crazy how fast this year has gone by. Today I am sharing a meal that I revised from a recipe from Cooking Light. Funny how I thought that I posted this back in the summer, only to find it again when going through pictures. So today I am finally sharing my favorite recipe for tomatillo enchiladas! I searched out this recipe after getting a bag of tomatillos from my parent’s garden. My friend gave me her recipe for a homemade tomatillo sauce, so I was looking around for ideas to use the sauce in. When I saw this I new it was perfect, and I was right. It is a great light, summery meal to share on a December day.
- 1-1 1/2 cups tomatillo salsa verde (see recipe here) or buy store bought sauce
- 2 cup shredded cooked chicken
- 1/3 cup low fat cream cheese
- 8 (6 inch) corn tortillas
- Cooking spray
- 1/4 cup crumbed queso fresco
- 1/2 teaspoon chili powder
- lime wedges & cilantro option garnish
Preheat oven to 425 degrees. In a medium bowl add your shredded chicken. If you don’t have left over chicken to use for this meal, you can easily boil a chicken breast or two in advance.
Add cream cheese to the chicken and stir together to combine. Now add 1/2 cup tomatillo sauce. I prefer to use homemade tomatillo sauce when my parent’s garden is in full production mode, but you can also buy green sauce at the store and blend it with onion and garlic to make it a bit more fresh in flavor. Mix together to fully combine.
Pour chicken broth into a small skillet over medium-high heat. Take one tortilla at a time into the boiling chicken broth, flipping over after 5-10 seconds. This helps to soften the tortillas, but make sure to remove from the broth quickly because they easily become soggy and fall apart if too much broth is soaked up into the tortilla. Remove tortillas to a paper towel and complete with all tortillas. Next, spoon about 1/4 cup of chicken filling along the center of each tortilla.
Roll seam side down into a glass baking dish coated with cooking spray. Repeat process with all tortillas.
Pour more tomatillo sauce over the enchiladas. Top with crumbed queso fresco and chili powder.
Bake at 425 degrees for about 18 minutes or until heated throughout. Serve with lime slices and garnish with cilantro. Enjoy! This recipe is so good and surprisingly light for enchiladas.