Smoked Chicken Chile Verde Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender smoked chicken thighs simmered in homemade verde sauce made from tomatillos and chiles, then assembled into enchiladas. It's rich and complex with all the sauce built in.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 chicken thighs
- 2 tablespoons Spanglish Asadaro Verde Rub
- 1 medium yellow onion, diced
- 4 cloves garlic, quartered
- 3 poblano peppers, whole
- 3 Anaheim peppers, whole
- 4 jalapeño peppers, whole
- 12 tomatillos, (peel off the papery outer layer, but leave them whole)
- 2 limes, juiced
- 1 handfull cilantro
- 2 teaspoons salt
- 12 large corn tortillas
- 6 cups shredded cheddar cheese
At a glance
PER SERVING · TIME 135M
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
- 2h
- Sodium
- 1610mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1100mg
- Calcium
- 815mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1610MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.