Tomatillo Chicken Enchiladas

Tomatillo Chicken Enchiladas
Servings: 8 Prep 10 mins Bake 375°F 15 mins Cook 10 mins

Ingredients

  • 1 small onion, thinly sliced
  • 2 tablespoons olive oil
  • 1 1/2 pounds thin chicken cutlets, sliced into 1/4-inch-wide strips
  • 1 1 1/4 ounce package taco seasoning
  • 2/3 cup water
  • 1 16 ounce jar tomatillo salsa
  • 8 white corn tortillas (6-inch)
  • 3 tablespoons half-and-half
  • 1 cup shredded Mexi-cheese blend

Make It

1. Heat oven to 375 degrees F. Saute onion in oil in skillet 3 minutes. Add chicken; saute 5 minutes. Add seasoning and water; cook 2 minutes. Take off heat.

2. Spread 1/4 cup salsa over bottom of 13 x 9 x 2-inch baking dish.

3. Place 4 tortillas on microwave-safe plate; sprinkle with 1 tablespoon water. Cover with damp toweling; microwave on high 30 seconds.

4. Working quickly, brush one side of each tortilla with salsa. Place 1/3 cup chicken mixture in center of coated side of each; roll up; place, seam side down, in prepared dish. Repeat steps 3 and 4 with remaining tortillas, filling.

5. Mix half-and-half, remaining salsa. Pour over enchiladas; brush to cover completely. Sprinkle with cheese.

6. Bake in 375 degree F oven 15 minutes. Makes 8 enchiladas.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 267, Fat, total (g): 11, chol. (mg): 59, sat. fat (g): 4, carb. (g): 19, fiber (g): 2, pro. (g): 22, sodium (mg): 947, Percent Daily Values are based on a 2,000 calorie diet.