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ENCHILADAS VERDES Recipe

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This recipe for ENCHILADAS VERDES, by , is from Emily's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Emily Jacobs

Category:
Category:

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
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

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 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 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.

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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