Name: Enchiladas Verdes
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 12 corn tortillas; 1 ½ lb chicken breast, cooked shredded; 1 ½ lb tomatillos, husked; 2 serrano chilies; ½ cup cilantro, packed; ½ medium onion; 2 cloves garlic; 1 cup queso fresco, crumbled; ½ cup Mexican crema, or sour cream; 3 tbsp vegetable oil

Enchiladas Verdes

Corn tortillas filled with shredded chicken smothered in tangy tomatillo salsa verde, topped with cheese.

Total time

55 min

Prep

25 min

Cook

30 min

Serves

Difficulty

Medium

Per serving

420 kcal

Method

Boil tomatillos and chilies 5 min. Drain. Blend with cilantro, onion, garlic, salt until smooth.
Simmer salsa 10 min until thickened.
Preheat oven 375F. Fry tortillas briefly in oil to soften, drain.
Dip tortillas in salsa, fill with chicken, roll, place seam-down in baking dish.
Pour remaining salsa over, top with queso fresco. Bake 20 min. Drizzle with crema.

Nutrition per serving

Calories: 420
Protein: 32g
Carbs: 28g
Fat: 22g
Fiber: 4g

Protein 29%Carbs 26%Fat 45%

Estimates only. Check ingredient labels and allergens, and cook meat and poultry to safe internal temperatures.

mexican · enchiladas · chicken · salsa-verde · tomatillo · baked

Enchiladas Verdes

Ingredients

Equipment

Method

Nutrition per serving

Missing something?

Ingredients

Equipment

Method

Nutrition per serving

Missing something?

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