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You are here: Home / Cooking / {Guest Post} Tomatillo Chicken Enchiladas

{Guest Post} Tomatillo Chicken Enchiladas

August 7, 2013 By Shannah 5 Comments

You know when you read a blog and just click with the author so you keep going back?  That is exactly what happened the first time I visited Love and Laundry.  Today, Shatzi is here to share a great recipe for enchiladas with you!

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Hello Just Us Four readers! I’m Shatzi and I blog over at Love and Laundry! I’m so excited to be here! I just love Shannah’s blog. She doesn’t know this, but hers was one of the first blogs I really followed. I’ve gotten to know her a little better because we both contribute at Sugar Bee Crafts!

Before I get started, let me tell you a little bit about myself. I am a mom of three pretty great kiddos. The greatest, really. They are my whole life and I love every minute of being their mom. In my free time, I love to cook, craft, sew and pretend I’m good at decorating. I’m really not, though…but that’s another story for another day!

Since I love to cook, I thought I would share one of my favorite recipes. Tomatillo Chicken Enchiladas!

Tomatillos are one of those foods that I didn’t know about when I was younger. It wasn’t until I met one of my favorite people, who also happened to be a neighbor at the time, did I even know what a tomatillo even was! She grew them like weeds in her garden and made the most delicious salsa. Tomatillos are in the tomato family. They have a really wonderful citrus-y taste. And they are what make these enchiladas so special!

Ingredients:

  • 3 C cooked, chopped chicken
  • 2 cloves of garlic, crushed
  • 1 16 oz jar of green (tomatillo) salsa
  • 3/4 C sour cream
  • 12 corn tortillas
  • 3 C shredded Monterey Jack cheese
  • 1/2 C fresh cilantro, chopped (for garnish)

Directions: 

Preheat the oven to 450

Combine the salsa, sour cream and crushed garlic. In a separate bowl with the chicken, add 1/2 C of the salsa mixture. Microwave the tortillas to soften. Fill each tortilla with about 1/4 C of the chicken mixture. and place in a 9×13-inch baking dish.

Because corn tortillas are so hard to roll, I usually fold them in half and tuck the seam under the next tortilla. Like this:

After you have all of the tortillas in the pan, top all of the enchiladas with the remaining salsa/cream mixture and cheese.

Bake for about 40-45 minutes.

Thank you for letting me visit today, Shannah!

 

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Thanks so much for sharing that amazing recipe Shatzi.  I can’t wait to give it a try.

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Filed Under: Cooking, food, Main Dishes, Recipes

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Comments

  1. Mandy @ Sugar Bee Crafts says

    August 7, 2013 at 8:30 am

    looks yummy!
    Mandy @ Sugar Bee Crafts recently posted…Silhouette Cameo Deal and GIVEAWAYMy Profile

    Reply
  2. Gloria // Simply Gloria says

    August 7, 2013 at 2:10 pm

    Shannah, thank you for having Shatzi share this amazing recipe over here. My mouth is watering! I actually have all of the ingredients…so now I know what I’m making for dinner!
    Gloria // Simply Gloria recently posted…Pumpkin Chocolate Chip CookiesMy Profile

    Reply
  3. malia says

    August 17, 2013 at 11:18 am

    Oh my gosh… my family would love this recipe! Thanks Shatzi and Shannah!

    Reply
    • Shannah Coe says

      August 21, 2013 at 10:26 am

      Doesn’t that recipe sound amazing? I have it on my list to make next week and can’t wait.

      Reply
  4. anita says

    February 5, 2014 at 6:20 pm

    So glad I found this on pinterest. This recipe was amazingly easy and so good! My family loved it and I can’t wait to make it again. Thanks for sharing 🙂

    Reply

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About Me

Hi, I'm Shannah! Welcome to My Suburban Kitchen, where you'll find tons of recipe ideas including family friendly dinners, sinfully delicious desserts and even Paleo and Whole30 recipes. I love spending time in our kitchen and also share little glimpses of my life as a wife to one awesome Mathlete and working mom to 2 cute kids! I hope you'll grab a seat at our table and enjoy your time in the kitchen with us.

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