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

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Mama Lupe's Green Chile Enchiladas

Mama Lupe's Green Chile Enchiladas
Ingredients
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)
Directions

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

Comments

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

Comment Number: 695