By Brittanie Peterson
Preheat your oven to 375°F (190°C).
If using fresh tomatillos, remove the husks, rinse them and blend them into a smooth sauce. If using jarred green enchilada sauce, skip this step.
Dice the medium onion and chop the cilantro finely.
In a mixing bowl, combine shredded chicken, 1/2 cup of cheese, half of the chopped onion, and a handful of chopped cilantro. Mix well.
Spread a thin layer of green enchilada sauce (or blended tomatillo sauce) in the bottom of a baking dish.
Warm the corn tortillas in a microwave or on a skillet to make them pliable. Fill each tortilla with the chicken mixture, roll them up, and place seam side down in the prepared baking dish.
Pour the remaining green enchilada sauce over the rolled tortillas, ensuring they are all covered. Sprinkle the remaining cheese over the top.
Bake in the oven for 20-25 minutes, until the cheese is melted and bubbly.
While the enchiladas are baking, prepare the corn salad. Combine corn kernels, the remaining half of the chopped onion, diced red onion, the juice of one lime, and remaining cilantro in a bowl. Mix well and season with salt and pepper to taste.
Once the enchiladas are done, remove them from the oven and let cool for a few minutes before serving with the corn salad on the side.
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This Mexican Main Course Poultry recipe is ready in 45 minutes and features Shredded rotisserie or cooked chicken, Corn tortillas, Tomatillos or jarred green enchilada sauce and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 375°F (190°C).
If using fresh tomatillos, remove the husks, rinse them and blend them into a smooth sauce. If using jarred green enchilada sauce, skip this step.
Dice the medium onion and chop the cilantro finely.
In a mixing bowl, combine shredded chicken, 1/2 cup of cheese, half of the chopped onion, and a handful of chopped cilantro. Mix well.
Spread a thin layer of green enchilada sauce (or blended tomatillo sauce) in the bottom of a baking dish.
Warm the corn tortillas in a microwave or on a skillet to make them pliable. Fill each tortilla with the chicken mixture, roll them up, and place seam side down in the prepared baking dish.
Pour the remaining green enchilada sauce over the rolled tortillas, ensuring they are all covered. Sprinkle the remaining cheese over the top.
Bake in the oven for 20-25 minutes, until the cheese is melted and bubbly.
While the enchiladas are baking, prepare the corn salad. Combine corn kernels, the remaining half of the chopped onion, diced red onion, the juice of one lime, and remaining cilantro in a bowl. Mix well and season with salt and pepper to taste.
Once the enchiladas are done, remove them from the oven and let cool for a few minutes before serving with the corn salad on the side.
Calories per Serving: 450
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