Chicken Enchiladas with Green Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft corn tortillas filled with chicken and smothered in a homemade green sauce made from tomatillos and green chiles, then topped with cheese and sour cream. This family-friendly dish is easy to prepare and packed with fresh, tangy flavor. A comforting weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 boneless (, skinless chicken breast halves)
- 1 (14.5 oz) can chicken broth
- 12 corn tortillas ((I prefer Guerrero Brand))
- 1 recipe Green Enchilada Sauce (, recipe follows)
- 3 cups shredded Monterrey Jack cheese ((about 12 oz.))
- Sour cream (, for serving)
- 1 cup chicken broth
- 5 medium tomatillos ((husked and rinsed))
- 1 (7 oz.) can diced green chilis, undrained
- 3 Tbsp yellow onion
- 1 green onion
- 1 clove garlic
- 3 Tbsp cilantro
- 1/2 Poblano pepper
- 1/2 lime juiced
- 2 tsp sugar
- 1/2 tsp cumin
- Salt and pepper to taste
At a glance
PER SERVING · TIME 360M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 5h 30m
- Sodium
- 2040mg
- Total sugar
- 16g
- Added sugar
- ≥1g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 657mg
- Calcium
- 455mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 2040MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.