Mama Lupe’s Green Chile Enchiladas Recipe - Recipe Center - Raley’s Family of Fine Food Stores

Something Extra
Spring 2017

Recipe Theme

Fresh recipes to help you welcome Spring!


Mama Lupe's Green Chile Enchiladas

Mama Lupe's Green Chile Enchiladas
10 tomatillos (about 1 lb.), outer husks removed
5 jalapeño peppers, stems and seeds removed
1 clove garlic, peeled
Salt to taste
2 cups cooked, chopped chicken
1 (12- oz.) package casero cheese (in our Deli), crumbled
OR 3 cups shredded Jack cheese, divided
1/2 cup chopped onion
1/2 cup chopped fresh cilantro
10 corn tortillas
shredded lettuce (optional topping)
diced tomatoes (optional topping)
sour cream (optional topping)

Prep: 20 minutes, Cook: about 40 minutes, Serves: 8 to 10

1. Rinse tomatillos well and place in a medium pot with jalapeños and garlic. Cover with water and bring to a boil; cook for 10 minutes or until tomatillos are soft when pierced with a knife.

2. Drain water and puree ingredients in a blender or food processor until smooth;* season to taste with salt and set aside.

3. Preheat oven to 350°F and spray a 13-by-9-inch baking dish with nonstick cooking spray.

4. Stir together chicken, 2 cups cheese, ½ cup sauce, onion and cilantro in a medium bowl. Place tortillas on a plate and cover with a damp paper towel and plastic wrap; microwave for 45 seconds or until soft.

5. Place about 1/4 cup chicken mixture in each tortilla; roll up and place in prepared dish. Cover with sauce and sprinkle with remaining 1 cup cheese; bake for 15 to 20 minutes. Serve with toppings as desired.

*Use caution when blending hot liquids. Hold blender lid down with a kitchen towel while blender is running.

Nutritional Information:
220 calories, 18 g protein, 12 g total fat (7 g sat., 0 g trans), 9 g carbohydrate, 1 g fiber, 2 g sugar, 55 mg cholesterol, 250 mg sodium, 5 points


To add your comments, please log in.

its too bad the store stopped carrying the Abuelita brand tortillas. They taste WAY better with them.

Comment Number: 695