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

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

Directions


Preheat oven to 425°F. On a foil lined baking sheet, roast tomatillos, onion, garlic a
nd jalapeños 15 minutes. Transfer roasted vegetables to a blender. Add salt, cilant
ro, and lime juice; blend until well combined.
Heat chicken as stated on package. Once heated shred chicken and set aside.
Heat tortillas in microwave until soft. Place two spoonfuls of shredded chicken in each to
rtilla and roll up, placing seam side down in a 13 x 9 inch baking dish. Repeat for each t
ortilla.
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, Carbohydrates: 32g, Diet
ary Fiber: 2g, Sugar: 3g, Protein: 42g

Source


Healthy Savings, March 2012