Popular Conditions & Diets
Ingredients
11
Time
30m
Serves
4
Recipe by Fran Allen
Ingredients
11
Time
30m
Serves
4
Dinner
Gluten-Free
High Protein
2 lbs
Fresh Tomatillos
husked and rinsed
1
Jalapeno Peppers
1
White Onion
divided
4
Garlic Cloves
1 tsp
Cumin
1/2 tsp
Sea Salt
1/4 tsp
Black Pepper
1 cup
Cilantro
(heaping) plus more for garnish
12
Corn Tortillas
3 cups
Oaxacan Cheese
shredded
3 cups
Cooked Shredded Chicken
1
Bring a pot of water to a boil. Add the tomatillos and whole peppers and simmer for 5–7 minutes, until softened. Drain and transfer to a blender.
2
Add half of the onion, garlic, cilantro, cumin, salt, and pepper to the blender. Blend until smooth.
3
Pour the sauce into a saucepan and simmer over low heat for about 10 minutes to deepen the flavour. Taste and adjust seasoning as needed.
4
In a bowl, combine the shredded chicken, 1 cup of the cheese, and about ⅔ cup of the enchilada sauce. Mix well and adjust seasoning if needed.
5
Preheat oven to 375°F. Warm the tortillas (in a dry pan or microwave) until soft and pliable—this helps prevent cracking when rolling.
6
Spread a layer of sauce on the bottom of a 9x13" baking dish. Fill each tortilla with the chicken mixture, roll tightly, and place seam-side down in the dish.
7
Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese. Bake for 15–20 minutes, until the cheese is melted and bubbling and the edges are lightly golden.
8
Substitutions: To make dairy-free: skip the cheese or use a dairy-free alternative. Rotisserie chicken works perfectly here. You can also make this dish vegetarian by substituting 2 cans of white beans for the chicken. Sauce can be made up to 3 days in advance.
Fran Allen, CNP is a non-diet certified Holistic Nutritionist based in Toronto. Her work focuses on intuitive eating, achieving health at every size and dismantling diet culture. She uses her years of professional culinary experience to make meals fun, easy and satisfying.
