Chicken and Tomatillo Enchilada Casserole

Total Time
1 hr 15 min
30 min
30 min


cooking spray

1 spray(s)


2 pound(s), husked and rinsed

uncooked scallion(s)

1 cup(s), chopped (about 8)


½ cup(s), chopped fresh

jalapeño pepper(s)

1 medium, seeded and minced

garlic clove(s)

2 large clove(s), minced

table salt

¾ tsp

black pepper

¼ tsp

corn tortilla(s)

12 item(s), (6-inch)

cooked skinless boneless chicken breast(s)

3 cup(s), chopped, shredded

shredded reduced-fat Mexican-style cheese

12 Tbsp

fat free sour cream

12 Tbsp


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


Tomatillos, also called Mexican green tomatoes, belong to the tomato family. They look like small tomatoes except for their papery husk, which is a clue to the fact that tomatillos are also related to the cape gooseberry. This slightly tart, firm vegetable is available year-round. Tomatillos can be eaten raw or cooked.

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