Let's make Tomatillo Enchiladas

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast adds flavor without dairy

Heat a pan and add enough olive oil to coat the base.

Once the oil is hot, add the roasted tomatillo base and stir it around.

Cook over medium-high heat until the mixture reduces to a consistency similar to tomato paste, about 4-5 minutes.

Add 1.5 cups of chicken broth to the pan and stir.

Add one large sprig of epazote to the sauce and let it simmer on medium-low heat.

Prepare 8 corn tortillas by stacking them and spraying them with oil on both sides.

Place the oiled tortillas in a plastic bag and microwave for 1 minute to make them pliable.

Remove the tortillas from the bag and lay them out on the countertop.

Fill each tortilla with shredded rotisserie chicken and roll them up tightly.

Place the rolled enchiladas seam-side down in a 9x13 baking dish.

Ladle the tomatillo sauce generously over the top of the enchiladas, ensuring they are well covered.

Garnish with Mexican crema, Mexican queso añejo, chopped white onion, and cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary