Chicken Enchillada with tomatillo

Chicken Enchilada with Tomatillo - from - Amazing recipes, great food, cooking tips. Asian, Malaysian, Thai, Chinese, Indian, Italian, Greek, American foods.

A hearty meal of roasted chicken and tomatillo sauce wrapped in soft tortillas, topped with more roasted tomatillo sauce and lots of shredded cheese.

2 chicken breasts
salt/pepper/vegetable oil
Roasted Salsa Verde (recipe follows)
1-2 cups shredded cheese (cheddar, pepperjack or montereyjack)
1/4 cup Cilantro - chopped
6 Tortillas


Season chicken breast with salt, pepper and vegetable oil
Bake in 350F preheated oven for 20 minutes.
Shred chicken into bite sized strips once cooked and cooled.
Mix chicken with 1/2 of Roasted Salsa Verde (recipe follows).
Add chopped cilantro.
Spread some salsa verde on bottom of baking pan.
Place chicken-salsa verde mix into tortilla and roll tightly.
Place rolled tortilla into baking pan.
Spread remainder of salsa verde over top of rolled tortilla
Spread shredded cheese over top
Bake at 400F for 20 minutes or until cheese is melted and slightly browned.
Garnish with cilantro.

Roasted Salsa Verde

1 lb tomatillo - cut into quarters
1-4 jalapeno pepper (optional - adjust to taste)
1-2 tbsp vegetable or olive oil
1/2 medium onion
3 cloves garlic
1/4 cup fresh cilantro.
1 tsp garlic powder
1 tsp cumin
1/2 tsp salt
pepper to taste
1/2 lime juice


Season tomatillo, jalapeno pepper, onion and garlic with oil, salt, garlic powder and pepper.
Bake at 400F for 15-20 minutes.Place in food processor
Add fresh cilantro and cumin.
Add lime juice
Pulse until texture desired is achieved.