Photo: Lily Banse
Chicken Enchiladas with Salsa Verde
8 ingredients
20 min + 28 min
4
openrecipes
The tastiest chicken enchiladas ever! A little tangy, a little spicy, and very saucy and cheesy!
Estimated Nutrition (whole recipe, rough)
560
Calories
43g
Protein
30g
Fat
29g
Carbs
What these numbers assume — 7 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 |
| Tomato | 1 medium (123g) | 22 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 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
- ½ cups Canola Oil Or Vegetable Oil
- 8 whole Corn Tortillas
- 16 ounces, fluid Tomatillo Salsa Verde (I Like The Herdez Brand)
- 2 whole Breasts Of Rotisserie Chicken, Shredded (or Other Large Chicken Breasts, Cooked And Shredded)
- 1 pinch Salt, Or To Taste
- 1 whole Jalapeño, Sliced
- 1-½ cup Shredded Mexican Cheese
- ½ bunches Cilantro Leaves, Roughly Chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes