Green Chili Chicken Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rolled corn tortillas filled with shredded chicken, corn, and cream cheese, covered in a fresh green chili sauce made from tomatillos and roasted chiles. Creamy, comforting, and herbaceous.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 Large white onion (peeled and cut into four pieces)
- 5 Cloves Garlic (peeled)
- 10 Tomatillos (peeled and cut into 4 pieces)
- 1 Serrano pepper, with the stem cut off (optional)
- 4 Cups Chicken broth
- 1 4oz Can Fire roasted green chilis
- 1 tsp Dried oregano
- 1 tsp Cumin powder
- 1 tsp Salt (divided)
- 1 tsp Black pepper
- 2 Tbsp Olive oil
- 5 Chicken breast tenders
- 4 Ounces Cream cheese (at room temperature)
- 1 15oz Can Sweet corn (drained of the water)
- 8 Ounces Colby jack cheese (freshly grated)
- 8-10 Corn tortillas
At a glance
PER SERVING · TIME 50M
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
- 25m
- Sodium
- 1013mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 675mg
- Calcium
- 170mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 1013MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.