I used several chicken enchilada recipes and made up my own! We just started growing tomatillos and are finding many ways to use them!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 400 degrees F (200 degrees C).

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  • Combine tomatillos, green onions, jalapeno peppers, and garlic together in a baking dish.

  • Roast vegetables in the preheated oven until softened and fragrant, about 20 minutes. Remove from oven and increase oven temperature to 450 degrees F (230 degrees C)

  • Pour roasted vegetables, cilantro, chicken stock, lime juice, and salt into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until a smooth salsa consistency is reached.

  • Place 6 tortillas, overlapping, in the bottom of a 9x13-inch baking dish. Cover tortillas with 1/2 the chicken. Top chicken with 1/2 the mozzarella cheese and pour 1/2 the salsa over the cheese. Repeat layering process with remaining tortillas, chicken, mozzarella cheese, and salsa. Sprinkle crumbled queso fresco over the top.

  • Bake in the preheated oven until bubbling, about 25 minutes.

Nutrition Facts

446 calories; 18 g total fat; 94 mg cholesterol; 857 mg sodium. 33 g carbohydrates; 39.7 g protein; Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/19/2015
The salsa is wonderful and easy to make. If it's too tart (and sometimes it is) I'll add a drop of honey to the blender. I chose to roll the tortillas instead of stacking them and put some fresh cilantro on top while baking. I broil for about 2 minutes at the end to get the tortillas a little crispier rather than soggy. Don't care for the queso fresco so left that out. Read More
(5)

Most helpful critical review

Rating: 2 stars
05/04/2015
I enjoyed this dish but my family did not. Read More
8 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/19/2015
The salsa is wonderful and easy to make. If it's too tart (and sometimes it is) I'll add a drop of honey to the blender. I chose to roll the tortillas instead of stacking them and put some fresh cilantro on top while baking. I broil for about 2 minutes at the end to get the tortillas a little crispier rather than soggy. Don't care for the queso fresco so left that out. Read More
(5)
Rating: 5 stars
01/19/2015
The salsa is wonderful and easy to make. If it's too tart (and sometimes it is) I'll add a drop of honey to the blender. I chose to roll the tortillas instead of stacking them and put some fresh cilantro on top while baking. I broil for about 2 minutes at the end to get the tortillas a little crispier rather than soggy. Don't care for the queso fresco so left that out. Read More
(5)
Rating: 4 stars
07/24/2014
I didn't have enough tomatillos or cilantro to make this as the recipe directed. I used half tomatillos and half green tomatoes (as suggested on several websites) and I had to use more than a cup of papalo to add to the cilantro I had. Next time I'll make sure I have all the right ingredients and I bet it will be a five-star dish! Read More
(4)
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Rating: 5 stars
11/24/2013
We have a garden and my husband grows tomatillos and jalapenos among other wonderful things. We also have lime tree so a lot of the ingredients came from our own back yard! Read More
(2)
Rating: 2 stars
05/04/2015
I enjoyed this dish but my family did not. Read More
Rating: 4 stars
05/07/2017
Thumbs up from a family of five. I'd probably try to make individual enchiladas rather than the layered strategy just for easier serving. Read More
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Rating: 5 stars
05/01/2016
I typed in a few ingredients I have at home looking for a recipe and this came up. Initially I was a little uncertain but I'm so glad I made it - very delicious! Two cups of cilantro seemed really excessive (I was convinced the taste would overwhelm the dish) but I'm happy to say it does not. I've never cooked with tomatillos and I regret using canned ones; they were mushy. I will definitely use fresh ones next time; if it tastes this good with mushy canned ones I can't imagine how much better it will be with fresh. Read More
Rating: 5 stars
10/04/2014
serve with tortilla chips to add a crunch! Read More