Chicken Enchiladas with Tangy Tomatillo Sauce

Name: Chicken Enchiladas with Tangy Tomatillo Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups tomatillo salsa (recipe posted separately); 1 12 lbs chicken breasts, skinned,boned and shredded; ¼ cup sour cream; 1 tablespoon finely chopped onion; ¼ teaspoon salt; 12 corn tortillas; ¼ cup vegetable oil; ⅓ cup queso fresco or ⅓ cup other likened cheese like feta or ⅓ cup mild parmesan cheese; 2 slices onions, separated into rings; radish, slices (optional)

Servings: persons

1
Heat the tomatillo sauce in a medium saucepan over low heat.
2
Warm up the chicken in a separate pan with a little water so it wont dry out.
3
When warmed up add the sour cream, onion and salt to the chicken, stir well and remove from heat and cover.
4
Heat the oil in a medium saucepan over medium high heat.
5
When hot quick fry the tortillas to soften them-3 seconds each side.
6
Preheat oven to 350 degrees.
7
Pour 1 cup of the sauce onto a dinner plate.
8
Lay a tortilla in the sauce and flip to cover both sides with sauce.
9
Lay 2 T.
10
of the filling across the center of the sauced tortilla and roll up.
11
Place in a baking dish and repeat until done.
12
Pour the remaining sauce over the enchiladas making sure to cover each completly.
13
Cover with foil and bake for 10-15 minutes.
14
Remove foil and sprinkle on cheese, onion rings and radish slices.
15
Serve immediately.

504

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups tomatillo salsa (recipe posted separately), 1 12 lbs chicken breasts, skinned,boned and shredded, ¼ cup sour cream, 1 tablespoon finely chopped onion, and more.

Yes, Chicken Enchiladas with Tangy Tomatillo Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!