Dinner Tonight: Stacked Green Enchiladas Recipe Recipe

Name: Dinner Tonight: Stacked Green Enchiladas Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 garlic cloves, unpeeled; 1 pound tomatillos, husks removed and cut in half; 1 onion, quartered; 4 serrano chiles; 1/4 cup fresh cilantro, chopped; 1/2 teaspoon sugar; Salt; 2 tablespoons olive oil; 1 cup chicken broth; 2 tablespoons fresh lime juice; 12 corn tortillas; 6 ounces Chihuahua cheese or Monterrey Jack, shredded

Servings: persons

3 garlic cloves, unpeeled
1 pound tomatillos, husks removed and cut in half
1 onion, quartered
4 serrano chiles
1/4 cup fresh cilantro, chopped
1/2 teaspoon sugar
Salt
2 tablespoons olive oil
1 cup chicken broth
2 tablespoons fresh lime juice
12 corn tortillas
6 ounces Chihuahua cheese or Monterrey Jack, shredded

1
Heat a large iron skillet over medium-high heat. Set a timer for 9 minutes. Add the onion quarters and cook, flipping after 4 minutes. With 6 minutes left on the timer, add the tomatillos and chilies. Flip both after 3 minutes. Add the garlic with 4 minutes left. When all are slightly blackened transfer to a food processor. Toss in the cilantro and sugar, and process until very smooth.
2
Clean out the iron skillet, then pour in the oil over medium-high heat. Carefully pour in the tomatillo mixture. Cook for 2 minutes or until it has thickened. Pour in the chicken broth and lime juice. Bring mixture to a boil, then reduce to a simmer. Cook for 10 minutes. Season with salt to taste.
3
Time to stack. Place a tortilla on a plate. Top with a little bit of sauce and sprinkling of cheese. Repeat process two more times. Place plate in a microwave and cook until cheese has melted, about a minute.

724

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 3 garlic cloves, unpeeled, 1 pound tomatillos, husks removed and cut in half, 1 onion, quartered, 4 serrano chiles, and more.

Yes, Dinner Tonight: Stacked Green Enchiladas Recipe falls under the Soups & Stews 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.

Dinner Tonight: Stacked Green Enchiladas Recipe

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