Get Well Soon Green Chicken Enchiladas
Get Well Soon Green Chicken Enchiladas
Ingredients
For the Green Enchilada Sauce
- 2 pounds tomatillos, husks removed, rinsed
- 1 yellow onion, cut into quarters
- 3 jalapeños, whole
- 2 tablespoons vegetable oil
- 1/2 cup chicken broth
- 1 teaspoon Knorr chicken bouillon
- 1 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 cup cottage cheese
For the Chicken Enchilada Filling
- 3 cups rotisserie chicken, shredded
- 2 cups Tillamook Spicy Mexican Blend Farmstyle Shreds, divided
- 16 small corn tortillas, (taquito size)
For the Refried Beans
- 2 cups cooked pinto beans, with some cooking liquid
- 1/2 cup Tillamook Spicy Mexican Blend Farmstyle Shreds
For the Mexican Rice
- 1 cup long grain white rice
- 1 tablespoon vegetable oil
- 1/2 cup tomato sauce
- 1 1/2 cups chicken broth
- 1/2 teaspoon salt
For Serving
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup diced red onion
- 1/2 cup sour cream
Instructions
- 1
Preheat oven to 350°F (175°C). Have two 9x13 inch foil baking trays ready.
⏱️ 5 min•🌡️ 350
- 2
To prepare the green sauce, heat 2 tablespoons of vegetable oil in a large pan or Dutch oven over medium-high heat. Add the quartered onion, whole jalapeños, and tomatillos. Cover with a lid and cook for 15-20 minutes, stirring occasionally, until the vegetables are softened and slightly charred.
⏱️ 20 min
- 3
Carefully transfer the cooked tomatillos, onions, and jalapeños to a blender. Add 1/2 cup chicken broth, 1 teaspoon Knorr chicken bouillon, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 cup cottage cheese. Blend until completely smooth.
⏱️ 5 min
- 4
Pour the blended sauce back into the pan. Bring to a simmer over medium heat and cook for 5-7 minutes, allowing the flavors to meld. Taste and adjust salt as needed. Set aside 2 cups of the sauce for the chicken filling, keeping the rest warm.
⏱️ 7 min
- 5
For the chicken filling, in a large mixing bowl, combine the shredded rotisserie chicken, 1 cup of Tillamook Spicy Mexican Blend Farmstyle Shreds, and 2 cups of the prepared green sauce. Mix thoroughly until well combined.
⏱️ 5 min
- 6
Lightly warm the corn tortillas to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or quickly heating them on a dry skillet.
⏱️ 2 min
- 7
To assemble the enchiladas, spread a thin layer of green sauce on the bottom of each foil baking tray. Take a warm tortilla, add about 1/4 cup of the chicken filling down the center, and roll it up tightly. Place seam-side down in the prepared trays. Repeat with the remaining tortillas and filling, dividing evenly between the two trays.
⏱️ 10 min
- 8
Ladle the remaining green sauce generously over the rolled enchiladas in both trays. Top each tray with the remaining 1 cup of Tillamook Spicy Mexican Blend Farmstyle Shreds.
⏱️ 3 min
- 9
Bake the enchiladas for 25-30 minutes, or until the cheese is melted, bubbly, and lightly browned. While the enchiladas bake, prepare the side dishes.
⏱️ 30 min•🌡️ 350
- 10
For the refried beans, heat the cooked pinto beans with some of their liquid in a saucepan over medium heat. Mash them with a potato masher or fork until desired consistency. Stir in 1/2 cup Tillamook Spicy Mexican Blend Farmstyle Shreds until melted and creamy. Keep warm.
⏱️ 10 min
- 11
For the Mexican rice, heat 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Add the rice and cook, stirring frequently, for 3-5 minutes until lightly toasted. Stir in the tomato sauce, 1 1/2 cups chicken broth, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all liquid is absorbed and rice is tender.
⏱️ 20 min
- 12
Once baked, carefully package the enchiladas, refried beans, and Mexican rice into individual foil trays for your friend. Write a 'Get Better!' note on one of the enchilada trays. Package the shredded lettuce, diced tomatoes, diced red onion, and sour cream in separate small containers or bags for fresh toppings. Deliver and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Get Well Soon Green Chicken Enchiladas
For the Green Enchilada Sauce
- 2 pounds tomatillos, husks removed, rinsed
- 1 yellow onion, cut into quarters
- 3 jalapeños, whole
- 2 tablespoons vegetable oil
- 1/2 cup chicken broth
- 1 teaspoon Knorr chicken bouillon
- 1 teaspoon garlic powder
- 1/2 teaspoon salt, or to taste
- 1/4 cup cottage cheese
For the Chicken Enchilada Filling
- 3 cups rotisserie chicken, shredded
- 2 cups Tillamook Spicy Mexican Blend Farmstyle Shreds, divided
- 16 small corn tortillas, (taquito size)
For the Refried Beans
- 2 cups cooked pinto beans, with some cooking liquid
- 1/2 cup Tillamook Spicy Mexican Blend Farmstyle Shreds
For the Mexican Rice
- 1 cup long grain white rice
- 1 tablespoon vegetable oil
- 1/2 cup tomato sauce
- 1 1/2 cups chicken broth
- 1/2 teaspoon salt
For Serving
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup diced red onion
- 1/2 cup sour cream
Instructions
- 1
Preheat oven to 350°F (175°C). Have two 9x13 inch foil baking trays ready.
⏱️ 5 min•🌡️ 350 - 2
To prepare the green sauce, heat 2 tablespoons of vegetable oil in a large pan or Dutch oven over medium-high heat. Add the quartered onion, whole jalapeños, and tomatillos. Cover with a lid and cook for 15-20 minutes, stirring occasionally, until the vegetables are softened and slightly charred.
⏱️ 20 min - 3
Carefully transfer the cooked tomatillos, onions, and jalapeños to a blender. Add 1/2 cup chicken broth, 1 teaspoon Knorr chicken bouillon, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 cup cottage cheese. Blend until completely smooth.
⏱️ 5 min - 4
Pour the blended sauce back into the pan. Bring to a simmer over medium heat and cook for 5-7 minutes, allowing the flavors to meld. Taste and adjust salt as needed. Set aside 2 cups of the sauce for the chicken filling, keeping the rest warm.
⏱️ 7 min - 5
For the chicken filling, in a large mixing bowl, combine the shredded rotisserie chicken, 1 cup of Tillamook Spicy Mexican Blend Farmstyle Shreds, and 2 cups of the prepared green sauce. Mix thoroughly until well combined.
⏱️ 5 min - 6
Lightly warm the corn tortillas to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or quickly heating them on a dry skillet.
⏱️ 2 min - 7
To assemble the enchiladas, spread a thin layer of green sauce on the bottom of each foil baking tray. Take a warm tortilla, add about 1/4 cup of the chicken filling down the center, and roll it up tightly. Place seam-side down in the prepared trays. Repeat with the remaining tortillas and filling, dividing evenly between the two trays.
⏱️ 10 min - 8
Ladle the remaining green sauce generously over the rolled enchiladas in both trays. Top each tray with the remaining 1 cup of Tillamook Spicy Mexican Blend Farmstyle Shreds.
⏱️ 3 min - 9
Bake the enchiladas for 25-30 minutes, or until the cheese is melted, bubbly, and lightly browned. While the enchiladas bake, prepare the side dishes.
⏱️ 30 min•🌡️ 350 - 10
For the refried beans, heat the cooked pinto beans with some of their liquid in a saucepan over medium heat. Mash them with a potato masher or fork until desired consistency. Stir in 1/2 cup Tillamook Spicy Mexican Blend Farmstyle Shreds until melted and creamy. Keep warm.
⏱️ 10 min - 11
For the Mexican rice, heat 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Add the rice and cook, stirring frequently, for 3-5 minutes until lightly toasted. Stir in the tomato sauce, 1 1/2 cups chicken broth, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all liquid is absorbed and rice is tender.
⏱️ 20 min - 12
Once baked, carefully package the enchiladas, refried beans, and Mexican rice into individual foil trays for your friend. Write a 'Get Better!' note on one of the enchilada trays. Package the shredded lettuce, diced tomatoes, diced red onion, and sour cream in separate small containers or bags for fresh toppings. Deliver and enjoy!
⏱️ 5 min