By Brittanie Peterson
Preheat your oven to 350°F (175°C).
Heat 1 tbsp of vegetable oil in a skillet over medium heat. Lightly fry each corn tortilla for about 10 seconds per side to make them pliable. Set them aside on paper towels to drain excess oil.
In a bowl, mix the shredded chicken with 1 cup of tomatillo salsa verde. Add salt and pepper to taste.
Prepare an 8x12 inch baking dish by spreading about half a cup of the tomatillo salsa verde over the bottom.
Place about 2 tablespoons of the chicken mixture onto each tortilla, then roll them up tightly and place seam side down in the prepared baking dish.
Pour the remaining tomatillo salsa verde over the top of the enchiladas. Sprinkle with cheddar cheese evenly.
Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden.
While the enchiladas are baking, heat the refried beans in a small saucepan over low heat, stirring occasionally.
Reheat the cooked Mexican rice if necessary.
Once the enchiladas are done, remove them from the oven and sprinkle with chopped cilantro.
Serve hot enchiladas with a side of Mexican rice and refried beans. Garnish with additional cilantro if desired.
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By Brittanie Peterson
This Mexican Main Course Dinner recipe is ready in 45 minutes and features shredded chicken, corn tortillas, tomatillo salsa verde and other delicious ingredients. Contains 650 calories total.
Preheat your oven to 350°F (175°C).
Heat 1 tbsp of vegetable oil in a skillet over medium heat. Lightly fry each corn tortilla for about 10 seconds per side to make them pliable. Set them aside on paper towels to drain excess oil.
In a bowl, mix the shredded chicken with 1 cup of tomatillo salsa verde. Add salt and pepper to taste.
Prepare an 8x12 inch baking dish by spreading about half a cup of the tomatillo salsa verde over the bottom.
Place about 2 tablespoons of the chicken mixture onto each tortilla, then roll them up tightly and place seam side down in the prepared baking dish.
Pour the remaining tomatillo salsa verde over the top of the enchiladas. Sprinkle with cheddar cheese evenly.
Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden.
While the enchiladas are baking, heat the refried beans in a small saucepan over low heat, stirring occasionally.
Reheat the cooked Mexican rice if necessary.
Once the enchiladas are done, remove them from the oven and sprinkle with chopped cilantro.
Serve hot enchiladas with a side of Mexican rice and refried beans. Garnish with additional cilantro if desired.
Calories per Serving: 650
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