By Brittanie Peterson
Preheat your oven to 375°F (190°C).
In a skillet over medium heat, add 1 tablespoon of olive oil. Add the diced onion and sauté until translucent, about 4-5 minutes.
Add the shredded chicken to the skillet with the onions. Stir to combine and heat through for about 3 minutes. Season with salt and pepper to taste. Remove from heat.
In a small saucepan, heat the green enchilada sauce over low heat until warmed. Be careful not to let it boil.
Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds, or until pliable.
Lightly coat the bottom of a 9x13 inch baking dish with some of the enchilada sauce.
Fill each tortilla with approximately 2-3 tablespoons of the chicken mixture and a sprinkle of Mexican blend cheese. Roll up tightly and place seam side down in the prepared baking dish.
Pour the remaining enchilada sauce over the rolled enchiladas and top with the remaining cheese.
Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and golden brown.
While the enchiladas are baking, rinse and drain the rice. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the rice and toast it for about 2-3 minutes, stirring frequently.
Add 2 cups of water to the rice, bring to a boil, then cover and reduce heat to low. Cook for 15-20 minutes until the rice is tender and water is absorbed.
Once the rice is done, fluff with a fork and stir in the chopped cilantro and lime juice. Season with salt to taste.
Serve the enchiladas hot with a side of cilantro-lime rice.
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This Mexican Dinner Main Course recipe is ready in 45 minutes and features shredded chicken, corn tortillas, green enchilada sauce (tomatillo) and other delicious ingredients. Contains 620 calories total.
Preheat your oven to 375°F (190°C).
In a skillet over medium heat, add 1 tablespoon of olive oil. Add the diced onion and sauté until translucent, about 4-5 minutes.
Add the shredded chicken to the skillet with the onions. Stir to combine and heat through for about 3 minutes. Season with salt and pepper to taste. Remove from heat.
In a small saucepan, heat the green enchilada sauce over low heat until warmed. Be careful not to let it boil.
Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds, or until pliable.
Lightly coat the bottom of a 9x13 inch baking dish with some of the enchilada sauce.
Fill each tortilla with approximately 2-3 tablespoons of the chicken mixture and a sprinkle of Mexican blend cheese. Roll up tightly and place seam side down in the prepared baking dish.
Pour the remaining enchilada sauce over the rolled enchiladas and top with the remaining cheese.
Bake in the preheated oven for 20-25 minutes, until the cheese is bubbly and golden brown.
While the enchiladas are baking, rinse and drain the rice. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the rice and toast it for about 2-3 minutes, stirring frequently.
Add 2 cups of water to the rice, bring to a boil, then cover and reduce heat to low. Cook for 15-20 minutes until the rice is tender and water is absorbed.
Once the rice is done, fluff with a fork and stir in the chopped cilantro and lime juice. Season with salt to taste.
Serve the enchiladas hot with a side of cilantro-lime rice.
Calories per Serving: 620
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