Chicken Enchiladas with Tangy Tomatillo Sauce
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
12 enchiladas
- Serves:
- 4
ingredients
- 709.77 ml tomatillo salsa (recipe posted separately)
- 680.38 g chicken breasts, skinned,boned and shredded
- 59.14 ml sour cream
- 14.79 ml finely chopped onion
- 1.23 ml salt
- 12 corn tortillas
- 59.14 ml vegetable oil
- 78.78 78.78 ml other likened cheese like feta or 78.78 ml mild parmesan cheese
- 2 slice onions, separated into rings
- radish, slices (optional)
directions
- Heat the tomatillo sauce in a medium saucepan over low heat.
- Warm up the chicken in a separate pan with a little water so it wont dry out.
- When warmed up add the sour cream, onion and salt to the chicken, stir well and remove from heat and cover.
- Heat the oil in a medium saucepan over medium high heat.
- When hot quick fry the tortillas to soften them-3 seconds each side.
- Preheat oven to 350 degrees.
- Pour 1 cup of the sauce onto a dinner plate.
- Lay a tortilla in the sauce and flip to cover both sides with sauce.
- Lay 2 T.
- of the filling across the center of the sauced tortilla and roll up.
- Place in a baking dish and repeat until done.
- Pour the remaining sauce over the enchiladas making sure to cover each completly.
- Cover with foil and bake for 10-15 minutes.
- Remove foil and sprinkle on cheese, onion rings and radish slices.
- Serve immediately.
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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois