Tomatillo Chicken Enchiladas

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Prep Time: 30 minutes

Cook Time: 25 minutes

Yields: 4-6 Servings

You have got to try this very easy tomatillo chicken enchilada recipe. Whether you are looking for an easy weeknight dinner, or if any of you join a meal train and need a dish that is easy for someone to reheat, this is it.  The nice thing about it is that it’s very easy to make in a disposable pan if you are making it for someone other than yourself. I double the recipe if I am making it for someone else so I have enough to make a pan for my family as well. I took a recipe from Marcela Valladolid’s Food Network recipe for the tomatillo sauce and tweaked it a bit to my liking.

Ingredients:

  • 9 tomatillos (husked and rinsed, as they are sticky)
  • 1 serrano chili (seeded for less heat)
  • 1 jalapeño (seeded for less heat)
  • 1/2  white onion
  • 2-3 cloves garlic
  • 1/2 cup cilantro leaves, I just cut the top off of an entire bunch
  • salt and pepper to taste
  • 12 corn tortillas
  • 1 container shredded chicken
  • 1 can black beans, drained
  • 2 cups cheese

Instructions:

  1. Combine tomatillos, serrano, jalapeno, white onion, and 3/4 cup water in a saucepan and bring to a boil on medium-high heat. Cover the pan and cook until the tomatillos turn to an olive-green color (about 8-10 minutes). Pour the contents from the saucepan into a blender and blend until smooth and sauce-like. Season the sauce with salt and pepper to taste.
  2. Mash the black beans in a mixing bowl to a spread-able consistency.
  3. Put 1/3 cup of the tomatillo sauce into the bottom of your pan.
  4. Heat a griddle on medium heat to warm up the tortillas enough to be able to roll them without tearing.
  5. Distribute the chicken and black beans into the 12 tortillas with a dab of the tomatillo sauce and a pinch of cheese in each tortilla.
  6. Line the pan with the stuffed tortillas and cover with the remainder of tomatillo sauce and top with the rest of the cheese.
  7. Bake at 350 degrees for 20 minutes or until cheese is melted.
  8. Dish up and top your enchiladas with cilantro, avocado, Mexican Crema, or salsa and enjoy!

 

 

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