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Nutrition Facts
Serving Size 407 g
(Approx. 6 Servings)
Amount Per Serving
Calories 470 Calories From Fat 210
% Daily Value*
Total Fat 25 g 38%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 130 mg 43%
Sodium 550 mg 23%
Total Carbohydrate 46 g 15%
Dietary Fiber 12 g 48%
Sugars 8 g
Protein 38 g
Vitamin A 25% • Iron 10%
Vitamin C 80% • Calcium 35%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Chicken Enchiladas with Homemade Tomatillo Sauce

Prep Time
30 minutes
Cook Time
40 minutes
Total Time
1 h 10 m
Serves
6  People

Ingredients

Recipe makes 6 Servings

2 Lb tomatillos, husks removed, washed and dried
2 Tbsp canola oil, plus approximately 1/2 cup for frying tortillas
1 medium white onion, diced small
2 poblano peppers, diced small
1 clove of garlic, smashed
1 cup(s) chicken broth
1/2 bunch of fresh cilantro
12 corn tortillas, plus more as needed
1 Lb H-E-B Meal Simple Shredded Chicken with White & Dark Meat
2 cup(s) Monterey Jack cheese, shredded
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Instructions

1
Preheat oven to 450ºF.
2
To make tomatillo sauce, place tomatillos on a sheet pan lined with foil and roast until nicely toasted and starting to almost burn.
3
Place a Dutch oven over medium-high heat, add 2 tablespoons oil, onions, poblanos, and garlic. Sauté vegetables until just sweated. Turn heat off.
4
Transfer roasted tomatillos to a blender along with sautéed onion and poblano mixture, chicken broth and cilantro. Blend until smooth, season to taste and set aside.
5
To make enchiladas, place a non-stick or cast iron skillet over medium heat. Add oil and allow to get hot .
6
Add tortillas one at a time and gently fry on each side for approximately 15 to 20 seconds. Remove and stack on a rack. Repeat with additional tortillas.
7
In a 9x13-inch oven safe casserole dish, add a ladle of tomatillo sauce and evenly spread over the bottom of dish.
8
Place a little chicken on a softened tortilla then roll up tightly and place in the casserole dish seam side down.
9
Repeat stuffing and rolling process with additional tortillas, tightly packing each in casserole dish until completely filled.
10
Pour enough tomatillo sauce over enchiladas to evenly cover and top with shredded cheese.
11
Bake in a 350ºF oven for 15 to 20 minutes or until cheese is melted and sauce is bubbly. Allow to cool slightly before serving.
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