Follow these steps for perfect results
water
salt
tomatillos
husks removed
onions
chopped
garlic
finely chopped
diced green chiles
canned jalapeno chile peppers
chopped
chicken broth
fresh cilantro
chopped
vegetable oil
corn tortillas
shredded cooked chicken
Land O Lakes Deli White American
cut into quarters
tomato
chopped
fresh cilantro
chopped
Preheat oven to 375°F (190°C).
Grease a 13x9-inch baking dish.
Spread 1 cup of tomatillo sauce in the bottom of the prepared baking dish.
Spread 1 tablespoon of tomatillo sauce onto each corn tortilla.
Layer about 1/3 cup of shredded cooked chicken and 3 pieces of cheese on the lower third of each tortilla.
Roll up each tortilla tightly.
Place the rolled enchiladas into the prepared pan, seam-side down.
Pour the remaining tomatillo sauce evenly over the enchiladas.
Spread the remaining cheese slices evenly over the top of the enchiladas.
Bake for 15-20 minutes, or until the sauce is bubbly and the enchiladas are heated through and the cheese is melted and slightly browned.
Garnish with chopped tomato and cilantro, if desired.
Serve immediately.
Expert advice for the best results
Add a dollop of sour cream or Mexican crema on top before serving.
For a spicier kick, add more jalapenos or a dash of hot sauce.
Use rotisserie chicken for a quicker preparation.
Everything you need to know before you start
15 minutes
Can be assembled ahead of time and baked later.
Arrange enchiladas on a plate and garnish with chopped tomato, cilantro, and a dollop of sour cream.
Serve with Mexican rice and refried beans.
A side of guacamole and salsa adds freshness.
Pairs well with the spicy and savory flavors.
Its acidity cuts through the richness of the cheese.
A refreshing and sweet complement to the dish.
Discover the story behind this recipe
Enchiladas are a staple in Mexican cuisine, often served during celebrations.
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