Green Enchiladas (Enchiladas Verde)
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Feasting at Home · by Sylvia Fountaine | Feasting at Home Blog★ 4.6

Green Enchiladas (Enchiladas Verde)

NUTRITION · PER SERVING100M COOK
CAL 15%·PRO 39%
CARBS 25G33% OF CAL
3G FIBER0G ADDED6G INTRINSIC15G OTHER7G TOTAL SUGAR
FAT 15G43% OF CAL
5G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Rolled tortillas filled with shredded chicken and corn, topped with a creamy green sauce made from tomatillos and jalapeños. A comforting Mexican classic with tangy, herbaceous flavors.

mainmexicanchickendairy free
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Nutrition & ingredients

Ingredients

serves 8
  • 3 large poblano chiles, divided –save half for the Enchilada Sauce
  • 1 tablespoon olive oil
  • 1 cup onion, diced
  • 4 garlic cloves, rough chopped
  • 1 corn on the cob, shucked and kernels removed (or use 1 cup frozen )
  • 2 cups cooked chicken breast or thighs – either grilled chicken, smoked chicken, baked chicken breast, shredded chicken or leftover rotisserie chicken, or sub 1 can black beans (drained) for vegetarians.
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • salt and pepper to taste
  • 8 ounces crumbled queso fresco cheese (or use shredded Mexican cheese blend or vegan cheese)
  • ¼ cup cilantro
  • 8 x 6-inch corn/flour tortillas, toasted or grilled
  • 1 pound tomatillos, husks removed, washed and quartered (leave raw!)
  • 1 cup diced white onion or two shallots
  • 2 garlic cloves
  • ½-1 jalapeno (optional)
  • ½ cup water
  • 2 teaspoon coriander
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons olive oil
  • 1 teaspoon lime juice
  • 1 tsp of sugar
  • —–
  • 1/2 cup cilantro- chopped
PREP
45M
SODIUM
638MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.