Mexican

Chicken Enchiladas in Tomatillo Sauce takes several minutes to prepare.

Chicken Enchiladas in Tomatillo Sauce takes several minutes to cook.

Chicken Enchiladas in Tomatillo Sauce makes 10 servings.

The ingredients for Chicken Enchiladas in Tomatillo Sauce are:

yellow onion
1 1/2 pounds tomatillos, husked and rinsed
1 to 2 serrano chile peppers, stemmed and seeded
1/2 cup chicken stock
Kosher salt
Pinch of sugar
Tortillas
3 cups shredded grilled chicken
2 cups Monterey Jack cheese
1/3 cup fresh cilantro
3/4 cup reduced fat feta

Here is how you make Chicken Enchiladas in Tomatillo Sauce:

Preheat the broiler. Cut onion in half and place one half of onion, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender or food processor, add the broth and lime juice and puree. Season with 1/2 teaspoon salt and the sugar.Turn off broiler. Preheat oven to 375.Toss the chicken with 1 and 1/2 cups shredded cheese and chopped cilantro in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla and roll up. Place the enchiladas side by side in a baking dish sprayed with cooking spray. Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Bake at 375 for 20-30 minutes, until cheese is bubbly adn golden brown. Garnish with feta and any leftover cilantro. Serving Size:?10 enchiladas

The nutritional information for Chicken Enchiladas in Tomatillo Sauce is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 260.6

• Total Fat: 11.3 g
• Cholesterol: 60.1 mg
• Sodium: 896.6 mg
• Total Carbs: 17.5 g
• Dietary Fiber: 7.8 g
• Protein: 25.0 g

Chicken Enchiladas in Tomatillo Sauce is Mexican cuisine.