Easy Enchiladas Verdes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Corn tortillas rolled with shredded chicken and smothered in a vibrant green sauce made from fresh tomatillos and jalapeños, then baked with cheese. Bright and warming with subtle heat, it's a classic weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 12-15 tomatillos (approx. 1.5 lbs.)
- 1-3 jalapenos
- 1/2 onion
- 3-4 garlic cloves
- 10-15 sprigs cilantro
- 1/2 cup stock
- 1 teaspoon Mexican oregano (optional)
- 2 chicken breasts
- 10-14 corn tortillas
- cheese (I used Jack)
- finely chopped raw onion
- freshly chopped cilantro
- salt
At a glance
PER SERVING · TIME 60M
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
- 30m
- Sodium
- 736mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1245mg
- Calcium
- 315mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 736MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.