Tomatillo Cilantro Enchiladas Verdes

Prep Time:
15 minutes
Cook Time:
20 minutes
6 servings

Healthy Savings, March 2012


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

1lb.tomatillos, husked,

1/2largeonion, peeled and quartered,

3clovesgarlic, chopped,




1/2lime, juiced,

12H-E-B Yellow Corn Tortillas,

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


1Preheat oven to 425°F. On a foil lined baking sheet, roast tomatillos, onion, garlic and jalapeños 15 minutes. Transfer roasted vegetables to a blender. Add salt, cilantro, and lime juice; blend until well combined.

2Heat chicken as stated on package. Once heated shred chicken and set aside.

3Heat tortillas in microwave until soft. Place two spoonfuls of shredded chicken in each tortilla and roll up, placing seam side down in a 13 x 9 inch baking dish. Repeat for each tortilla.

4Top with tomatillo sauce and queso fresco.

5Bake, uncovered, 15 minutes or until bubbly. Salt to taste.

Nutritional Information

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

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