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Chicken Enchilada With Tomatillo

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 to 2 cups shredded cheese (cheddar, pepperjack or montereyjack
  • ¼ cup Cilantro - chopped
  • 6 Tortilla

Roasted Salsa Verde

  • 1 lb tomatillo - cut into quarters

Roasted Salsa Verde

  • 1 to 4 jalapeno pepper (optional - adjust to taste)
  • 1 tbsp vegetable or olive oil
  • 0.5 medium onion, chopped
  • 3 cloves garlic, chopped
  • ½ cup fresh cilantro
  • 1 tsp garlic powder
  • 1 tsp cumin powder
  • ½ tsp salt
  • pepper to taste
  • ½ lime juice


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

Roasted Salsa Verde

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


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