ENCHILADAS VERDES Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Tbsp. olive oil 1 cup chopped onion (approx. 11⁄3 medium) 4 cloves garlic, finely chopped 1 cup low-sodium organic chicken broth 1 cup FIXATE Roasted Tomatillo Salsa (see separate recipe for FIXATE Roasted Tomatillo Salsa), divided use ¼ tsp. sea salt (or Himalayan salt) 2 Tbsp. cornstarch (preferably non-GMO) + 2 Tbsp. water (combine to make slurry) 3 cups shredded cooked chicken breast 4 (9-inch) sprouted whole-grain (or gluten-free) tortillas 1 cup shredded cheddar-jack cheese, divided use
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Directions: |
Directions:1. Preheat oven to 425° F. 2. Heat oil in a medium nonstick skillet over medium-high heat. 3. Add onion and garlic; cook for 3 to 4 minutes, or until onion is translucent. 4. Add broth, tomatillo salsa, and salt; bring to a boil. Reduce heat to low; gently boil for 5 minutes. 5. Add cornstarch slurry; gently boil for 1 minute, or until sauce thickens. 6. Add chicken and 2⁄3 cup tomatillo sauce to a large mixing bowl; stir to combine. Set aside. 7. Spread 2⁄3 cup tomatillo sauce in a 9 x 9-inch baking dish; set aside. 8. Heat a dry, large nonstick skillet over medium-high heat; add 1 tortilla. Toast for 10 seconds; flip. Toast an additional 10 seconds per side; repeat with other tortillas. Set aside. 9. Spoon ¾ cup chicken mixture and 2 Tbsp. cheese into one tortilla; roll tortilla. Place, seam-side down, in prepared dish. Repeat with remaining 3 tortillas. 10.Top with remaining tomatillo sauce; sprinkle with remaining ½ cup cheese. 11.Bake for 12 minutes, or until cheese is melted and sauce is bubbling.
RECIPE NOTE: To make this recipe gluten-free, make sure to purchase similarly sized gluten-free tortillas. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:Prep 28 min/ cook 12 min |
Personal
Notes: |
Personal
Notes: Calories: 478 Cholesterol: 109 mg Fiber: 8 g Total Fat: 21 g Sodium: 1,066 mg Sugars: 5 g Saturated Fat: 7 g Carbohydrates: 35 g Protein: 38 g
CONTAINERS: 1/2G, 1R, 1.5Y, 1B, 1 tsp
Serving= 1 enchilada each
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