Roasted Tomatillo Enchiladas

Here is a great recipe with fresh ingredients that gives you plenty of leftovers. It only takes about 20 minutes of prep time, a half hour in the oven, and then you have enough for about five meals!


1 pound tomatillos

1/4 cup cilantro

1 yellow onion

1 poblano pepper

1 green bell pepper

1 red bell pepper

1 package of slice mushrooms

1 rotisserie chicken (you can also cook up a pound of chicken breast and shred it yourself)

1/2 teaspoon Black pepper

24 Tortillas (your choice of corn, flour, or wheat)


The work

Pre-heat oven to 400 degrees. Roast the tomatillos, onion, poblano pepper in the oven for 15 minutes. Then blend these ingredients with 1/4 cup of chopped cilantro in a food processor or blender. Now turn the oven down to 350 degrees. While the vegetables are roasting chop the bell peppers and sauté in a pan with the mushrooms, black pepper, and a tablespoon of olive oil. Add a can of chicken broth and the flour and allow the sauce to thicken. Make sure to stir the mixture regularly. Once the sauce has thickened turn off the heat and add half of the tomatillo salsa and all of the shredded chicken.


Putting it all together

Spread some of the salsa in the bottom of a large metal pan. Fill each tortilla with the mushroom, tomatillo, chicken mixture. Fold the tortilla together and lay face down in the pan. You will fill approximately 20-24 tortillas. Once the pan is full of the enchiladas spread the remainder of the tomatillo salsa on the enchiladas. Place in the oven uncovered and allow to cook for 30 minutes or until the sauce is bubbly and tortillas are crisp.

Garnish with cilantro and tomato. Serve with sliced avocado and black beans. Now you have a great healthy meal made with whole ingredients and packed with tons of flavors! Enjoy!