Tomatillo Chicken Enchiladas

Makes 8
Prep 10 m
Bake 15 m
Cook 10 m

Ingredients

Directions

  1. 1 of 6 Heat oven to 375 degrees F. Saute onion in oil in skillet 3 minutes. Add chicken; saute 5 minutes. Add seasoning and water; cook 2 minutes. Take off heat.
  2. 2 of 6 Spread 1/4 cup salsa over bottom of 13 x 9 x 2-inch baking dish.
  3. 3 of 6 Place 4 tortillas on microwave-safe plate; sprinkle with 1 tablespoon water. Cover with damp toweling; microwave on high 30 seconds.
  4. 4 of 6 Working quickly, brush one side of each tortilla with salsa. Place 1/3 cup chicken mixture in center of coated side of each; roll up; place, seam side down, in prepared dish. Repeat steps 3 and 4 with remaining tortillas, filling.
  5. 5 of 6 Mix half-and-half, remaining salsa. Pour over enchiladas; brush to cover completely. Sprinkle with cheese.
  6. 6 of 6 Bake in 375 degree F oven 15 minutes. Makes 8 enchiladas.
Nutrition Information for Tomatillo Chicken Enchiladas
Servings Per Recipe: 8
Per Serving: 4 g sat. fat, 947 mg sodium, 59 mg chol., 11 g Fat, total, 19 g carb., 22 g pro., 2 g fiber, 267 kcal cal.