Tomatillo Chicken Enchilada Recipe

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For the most part, I make meals that require fresh ingredients and more prep work, but on occasion, I need a quick throw-together yet delicious meal. So this is an out-of-the-can type of meal that can be prepared and thrown in the oven in about 7 minutes.  If you have more time you can add more fresh ingredients. This Tomatillo Chicken Enchilada recipe is delicious, easy, and quick.

I hope you enjoy it as much as we do!

First, take onions and put them in a pan with the garlic powder, oil, and water to soften them under med-high heat for a few minutes. (If you use fresh onion do not use water.) When the fresh onion has sweat or the dehydrated onions are somewhat soft mix in sour cream, tomatillo sauce, green chiles, canned chicken, and 1/2 Cup cheese in the pan and warm through. Taste test and adjust by adding more spices or ingredients if needed.

If you use 6-inch tortillas you will end up with about 10 enchiladas, if you use the big 10 inch tortillas like us you will end up with 4.

Spray a 9×13 pan with spray coating. Then spoon equal amounts of the mixture into the tortillas, roll up, and place seam-side down. Cover with any extra sauce you may have and the remaining cheese. Cook 15-20 minutes. Serve warm.

Tomatillo Chicken Enchilada Recipe

An amazing recipe that can be prepped in about 7 minutes or less. You can make it all from cans or use as many fresh ingredients as you desire.

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Ingredients

• 3 Tablespoon dehydrated onions OR 1 small onion diced
• 1 1/2 Cup tomatillo salsa/sauce (mild, med, or hot depending on your preference)
• 1 1/2 Cup sour cream
• 1 teaspoon oil
• 1 tablespoon water
• 1/4 teaspoon garlic powder OR 2 garlic cloves
• 2 12.5 oz cans of pre-cooked chicken OR 3 Cups shredded chicken breast
• 1 can of diced green chiles (mild, med or hot depending on your preference)
• 2 Cups shredded cheddar or Mexican blend cheese
• 10 6 inch tortillas or 4 10 inch tortillas

Instructions

1. Preheat oven to 350
2. First, take onions and put them in a pan with the garlic powder, oil, and water to soften them under med-high heat for a few minutes. (If you use fresh onion do not use water.) When the fresh onion has sweat or the dehydrated onions are somewhat soft mix in sour cream, tomatillo sauce, green chiles, canned chicken, and 1/2 Cup cheese in the pan and warm through. Taste test and adjust by adding more spices or ingredients if needed.
3. If you use 6 inch tortillas you will end up with about 10 enchiladas, if you use the big 10 inch tortillas like us you will end up with 4.
4. Spray a 9x13 pan with spray coating. Then spoon equal amounts of the mixture into the tortillas, roll up, and place seam-side down. Cover with any extra sauce you may have and the remaining cheese. Cook 15-20 minutes. Serve warm.

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