Isabel Eats · by Isabel Orozco-Moore★ 4.6 (79)
Enchiladas Verdes
NUTRITION · PER SERVING45M COOK
CAL 22%·PRO 46%
CARBS 31G28% OF CAL
5G FIBER5G SUGAR20G OTHER
FAT 27G54% OF CAL
11G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shredded chicken enchiladas in a tangy homemade tomatillo salsa verde, topped with cheese and crema. A classic weeknight Mexican dinner.
mainmexicanchicken🍪 sheet pan🥧 baking dish⚡ microwave🔥 oven🌀 blender
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pound tomatillos, (husked and rinsed)
- 3 jalapeño peppers, (stemmed (and seeded, if desired))
- ½ medium white onion, (roughly chopped)
- 2 cloves garlic
- ½ cup cilantro ((stems and leaves))
- 1 tablespoon lime juice ((about ½ lime))
- 1 teaspoon kosher salt, (plus more as needed)
- 12 corn or flour tortillas
- ¼ cup vegetable oil, (plus more as needed)
- 2 cups shredded chicken
- 2 cups shredded cheese
- Thinly sliced red onion
- Chopped cilantro
- Mexican crema
At a glance
PER SERVING · TIME 45M
CAL 22%·PRO 46%
CARBS 31G28% OF CAL
5G FIBER5G SUGAR20G OTHER
FAT 27G54% OF CAL
11G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 596mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 488mg
- Calcium
- 317mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 596MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.