Chicken Tomatillo Enchiladas

Healthy ChickenTomatillo Enchiladas-2This recipe can be doubled if needed.


Season chicken breasts. Place them in a stock pot. Pour chicken stock on top until just covered. Bring to a boil then reduce and simmer, covered, for around 10 minutes or until cooked through. Remove from liquid. Let them cool slightly then shred or chop.

In a medium bowl, pour one jar of Herdez, add chopped chicken breast and around ½ of the cheese (approx. 3 oz.). Stir to mix.

In a medium Pyrex baking dish, pour some tomatillo sauce just to coat the bottom. Then take a tortilla and spoon in tomatillo, chicken, cheese mixture. Bring the tortilla together and place seam side down. Repeat until dish is full.

Coat the enchiladas with sauce from 2nd jar. Sprinkle with some cheese. Cover with foil. Bake at 375 for 20-25 minutes. Uncover. Bake for another 10 minutes. Remove from oven and let rest for 10 minutes. Serve with pico di gallo and avocado!!!



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