Photo: Lily Banse
Green Chicken Enchiladas
12 ingredients
Serves 6.
openrecipes
These deliciously cheesy enchiladas are stuffed with tender chicken and bathed in a spicy, zesty green tomatillo sauce. Tomatillos, related not to tomatoes but to gooseberries, give the sauce its color and tartness; a jalapeño chile provides just the right amount of heat; and Monterey jack cheese delivers a good dose of richness.
Estimated Nutrition (whole recipe, rough)
692
Calories
60g
Protein
31g
Fat
43g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Yogurt | 170g plain Greek | 100 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 bone-in, skin-on chicken breast halves (about 1 1/2 lbs. total)
- 2 cups chopped white onions
- 6 cloves garlic, crushed
- Kosher salt
- 1/2 tsp. black peppercorns
- 6 sprigs fresh cilantro, plus 1/3 cup coarsely chopped
- 2 lbs. tomatillos, husked
- 1 jalapeño chile, seeds and ribs removed, chopped
- 1/2 cup olive oil, plus 2 Tbs., plus more as needed
- 2 cups shredded Monterey jack cheese
- 12 corn tortillas
- Chopped white onions, sour cream, chopped cilantro and crumbled cotija cheese for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes