Enchiladas Suizas (Creamy Salsa Verde Enchiladas)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cheesy shredded chicken enchiladas smothered in a creamy tomatillo and green chili sauce. A quick weeknight-friendly version of the classic that uses rotisserie chicken and canned salsa.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 2 tablespoons EACH: butter AND flour
- ½ cup finely chopped onions
- ½ cup EACH: low sodium chicken stock AND sour cream
- 1 ½ cups salsa verde (homemade or store-bought)
- ½ teaspoon garlic powder
- 2 cups cooked shredded chicken
- 1 tablespoon lime juice
- 1 4 ounce can diced green chilies, drained
- 2 cups Oaxaca or Monterey Jack cheese (shredded)
- 10-12 flour or corn tortillas
- ¼ cup chopped cilantro (divided)
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
- 25m
- Cook
- 35m
- Sodium
- 1318mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 455mg
- Calcium
- 239mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1318MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.