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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!

Emily Jacobs


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

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:
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

1/2G, 1R, 1.5Y, 1B, 1 tsp

Serving= 1 enchilada each




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