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Tomatillo Cilantro Enchiladas Verdes

Healthy Savings, March 2012



Quick and easy


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 tomatillos, onion, garlic and jalapeños 15 minutes. Transfer roasted vegetables to a blender. Add salt, cilantro, 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 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, Carbohydrates: 32g, Dietary Fiber: 2g, Sugar: 3g, Protein: 42g
Healthy Savings, March 2012

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