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Tomatillo Cilantro Enchiladas Verdes
Prep Time:
15 minutes
Cook Time:
20 minutes
6 servings

3 H-E-B Fully Cooked Fully Fit Chicken Breasts

1 lb. tomatillos, husked

1/2 large onion, peeled and quartered

3 cloves garlic, chopped

2 jalapeños

1/2 tsp. salt

1 c. cilantro

1/2 lime, juiced

12 H-E-B Yellow Corn Tortillas

1/2 c. H-E-B Queso Fresco, crumbled


Preheat oven to 425°F. On a foil lined baking sheet, roast tomatil
los, onion, garlic and jalapeños 15 minutes. Transfer roasted v
egetables to a blender. Add salt, cilantro, and lime juice; blend unti
l well combined.
Heat chicken as stated on package. Once heated shred chicken and set a
Heat tortillas in microwave until soft. Place two spoonfuls of shredde
d chicken in each tortilla and roll up, placing seam side down in a 13
x 9 inch baking dish. Repeat for each tortilla.
Top with tomatillo sauce and queso fresco.
Bake, uncovered, 15 minutes or until bubbly. Salt to taste.

Nutritional Information

Calories: 360, Total Fat: 7g, Cholesterol: 105mg, Sodium: 125mg, Carbo
hydrates: 32g, Dietary Fiber: 2g, Sugar: 3g, Protein: 42g


Healthy Savings, March 2012