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Nutrition Facts
Serving Size 251 g
(Approx. 6 Servings)
Amount Per Serving
Calories 420 Calories From Fat 200
% Daily Value*
Total Fat 23 g 35%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 310 mg 13%
Total Carbohydrate 34 g 11%
Dietary Fiber 6 g 24%
Sugars 4 g
Protein 31 g
Vitamin A 10% Iron 8%
Vitamin C 40% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Mi Tierra Enchiladas Verdes
Prep Time
30 minutes
Cook Time
45 minutes
Total Time
1 h 15 m
6  People


Recipe makes 6 Servings

1/2 Lb fresh tomatillos, husks removed and washed
1/4 cup(s) white onions, diced small
1 garlic cloves, crushed
1/4 cup(s) poblano peppers, stem and seeds removed, diced small
1 cup(s) vegetable oil, plus 1 tablespoon
1/2 bunch cilantro, leaves tightly packed
1 cup(s) chicken broth
1 Tsp sugar
3 cup(s) H-E-B Meal Simple Shredded Chicken with White & Dark Meat, chopped small
12 H-E-B Yellow Corn Tortillas, plus more as needed
1 cup(s) shredded Monterrey Jack cheese, shredded, plus more as needed
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Preheat oven to 500ºF.
Roast tomatillos approximately 20 minutes, rotating as needed, until tomatillos are nicely caramelized and evenly browned on all sides. Adjust oven temperature to 350ºF.
In a Dutch oven set over medium heat, add 1 tablespoons oil and sauté onions, garlic, and poblanos until poblanos are just soft. Remove from heat.
Place tomatillos, sautéd onion and pepper, chicken broth and cilantro in a blender and blend until smooth.
Return contents of blender to Dutch oven and bring to a simmer for 5 minutes, season to taste with sugar, salt and pepper then remove from heat.
Add 1 cup of vegetable oil to a cast iron skillet over medium heat. Once the oil is hot, place tortillas in the oil one at a time to soften for about 15 to 20 seconds each.
Take each tortilla out and reserve on a separate plate in a stack.
To assemble enchiladas, place about 3 ounces of tomatillo sauce on bottom of a casserole dish.
Take each softened tortilla and roll about 1.5 ounce of chicken in each tortilla then place each rolled enchilada seam side down in the casserole dish. Repeat this step until all of the tortillas are rolled with chicken and placed in the casserole dish.
Once the enchiladas are in the casserole dish, cover enchiladas with remaining tomatillo sauce.
Top enchiladas with Monterrey Jack cheese and bake 15 minutes or until cheese is melted and bubbly.
Chef's Note: Serve with H-E-B Queso Fresco, Mexican crema, fresh avocado, and cilantro. If in a hurry, simply use Mi Tierra Tomatillo Sauce instead of making it from scratch. Sauce sold exclusively at H-E-B.


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