Mexican

Wes's Layered Chicken Enchiladas with Tomatillo sauce is for Dinner.

Wes's Layered Chicken Enchiladas with Tomatillo sauce takes 30 minutes to prepare.

Wes's Layered Chicken Enchiladas with Tomatillo sauce takes 20 minutes to cook.

Wes's Layered Chicken Enchiladas with Tomatillo sauce makes 10 servings.

The ingredients for Wes's Layered Chicken Enchiladas with Tomatillo sauce are:

Sauce:
15 tomatillos (shucked and rinsed)
8 cloves garlic, chopped
Cilantro, chopped (I measured out 2 handfuls)
1 jalapeno and 1 serrano, chopped
3 low sodium chicken bouillon cubes

The enchiladas:
6 boneless/skinless breasts (cut into tiny cubes to cook faster)
White corn tortillas
Shredded cheese (Mexican blend)
EVOO

Here is how you make Wes's Layered Chicken Enchiladas with Tomatillo sauce:

Sauce:In a large pot place bouillon cubes, garlic and whole tomatillos in just enough water to cover. Bring to a boil then reduce heat and simmer until tomatillos are soft (about 15 minutes). Strain water/broth and move tomatillos and garlic into a blender. Add cilantro and chiles. Blend it up! I added a little bit of salt, but it prob didn't need it. Sauce is done! Just a note on the sauce... you can't make too much, this sauce is great. If you make more than what you want on your enchiladas, put the rest in the fridge and warm it up with some eggs in the morning or eat it with chips the next day... it's really tasty.Enchiladas:In a large skillet at medium-high heat warm up some EVOO and then add your cubed chicken. The smaller you can get the chicken pieces in the better, makes it easy to layer later on. I added some cummin and chili powder but you don't really need to... the sauce takes over all the flavor in the end, I'll leave the spices out next time, maybe just salt/pepper. Cook the chicken till it's done.In a 9x13 baking dish, spoon a thin layer of sauce on the bottom, then place a layer of tortillas on top of the sauce, a layer of chicken on top of that, then a layer of cheese and another layer of sauce. Repeat. Make sure you end with a layer of tortillas at the top and then pour on your remaining sauce and fill the corners of the dish. If you have some more cheese, pour it on, I used the whole bag.Cover the dish with foil (I had to use toothpicks to keep the foil off the sauce) and bake at 400?F for about 20 minutes. Everything is already cooked, you really just want to get the sauce and cheese bubbling. Remove from oven and let sit about 5 minutes... then serve it up!Serves 10-12Number of Servings: 10Recipe submitted by SparkPeople user MUSICLVR2675.

The nutritional information for Wes's Layered Chicken Enchiladas with Tomatillo sauce is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 313.3

• Total Fat: 9.7 g
• Cholesterol: 80.4 mg
• Sodium: 446.7 mg
• Total Carbs: 19.3 g
• Dietary Fiber: 2.9 g
• Protein: 35.3 g

Wes's Layered Chicken Enchiladas with Tomatillo sauce is Mexican cuisine.