Chicken and tomatillo enchilada casserole

7
5
5
Smartpoints value 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 favor 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 flavor 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 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

Instructions

  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

Notes

Tomatillos can be eaten raw or cooked.

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