The Girl Who Ate Everything · by Christy Denney★ 4.1 (9)
Salsa Verde Enchiladas
NUTRITION · PER SERVING30M COOK
CAL 23%·PRO 51%
CARBS 29G26% OF CAL
5G FIBER18G OTHER6G TOTAL SUGAR
FAT 26G53% OF CAL
13G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chicken enchiladas smothered in salsa verde, topped with cheese and sour cream. A freezer-friendly casserole that's quick to assemble.
mainmexicancasserolechicken🥧 baking dish🔥 ovengluten free
View the full recipe on The Girl Who Ate Everything →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups shredded chicken ((leftover cooked chicken breasts or rotisserie chicken works well here))
- 1 cup sour cream
- 2 tablespoons taco seasoning mix ((from a 1 oz package))
- 3/4 cup salsa verde, divided
- 8 corn tortillas ((flour tortillas can be used as well))
- 4 roma or plum tomatoes, seeded and chopped
- 1/4 cup chopped cilantro
- 2 cups shredded Monterey Jack cheese or cheddar cheese
- Toppings: sour cream, guacamole, salsa, green onions
At a glance
PER SERVING · TIME 30M
CAL 23%·PRO 51%
CARBS 29G26% OF CAL
5G FIBER18G OTHER6G TOTAL SUGAR
FAT 26G53% OF CAL
13G SAT14G 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
- 10m
- Cook
- 20m
- Sodium
- 1366mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 433mg
- Calcium
- 363mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1366MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.