Photo of Chicken and Tomatillo Enchilada Casserole by WW

Chicken and Tomatillo Enchilada Casserole

5 - 7
PersonalPoints™ per serving
Total Time
1 hr 15 min
Prep
30 min
Cook
30 min
Serves
6
Difficulty
Easy
Skip the jarred enchilada sauce and in favour of the homemade Verde in this Mexican classic. The fresh, bright green enchilada sauce gets it vibrant hue and slightly tart taste from tomatillos, which are also called Mexican green tomatoes and belong to the tomato family. They look like small tomatoes except for their papery husk. The sauce couldn’t be any easier to make and it comes together quickly in a blender. Because of its simplicity yet bold flavour it can be used to dress-up any weeknight meal so plan to double it to serve over tacos, seared fish or grilled chicken later in the week.

Ingredients

Cooking spray

1 spray(s)

Tomatillo

2 pound(s), husked and rinsed

Uncooked scallion(s)

1 cup(s), chopped (about 8)

Cilantro

½ cup(s), chopped fresh

Jalapeño pepper(s)

1 medium, seeded and minced

Garlic clove(s)

2 clove(s), large, minced

Table salt

¾ tsp(s)

Black pepper

¼ tsp(s)

Corn tortilla(s)

12 medium

Cooked skinless boneless chicken breast(s)

3 cup(s), chopped, shredded

Shredded reduced-fat Mexican-style cheese

12 tbsp(s)

Fat free sour cream

12 tbsp(s)

Instructions

  1. Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish or casserole dish with cooking spray.
  2. Process the tomatillos in food processor until finely chopped. In a large, shallow bowl, stir together the tomatillos, scallions, cilantro, jalapeño, garlic, salt, and black pepper.
  3. Dip both sides of 1 tortilla into the tomatillo mixture. Place the tortilla on foil on work surface; top with about ¼ cup of the chicken, ½ tablespoon of the Mexican cheese blend, and 1 tablespoon of the sour cream. Fold the two opposite sides of tortilla over to enclose the filling. Place the enchilada, seam side down, in the prepared baking dish. Repeat with the remaining tortillas, chicken, 5½ tablespoons of cheese, and sour cream, making total of 12 enchiladas. Pour the remaining tomatillo mixture over the enchiladas and sprinkle with the remaining 6 tablespoons cheese.
  4. Cover the baking dish with foil. Bake for 20 minutes; uncover and bake until heated through, about 10 minutes longer.
  5. Per serving: 2 enchiladas

Notes

Tomatillos can be eaten raw or cooked.