Or Whatever You Do · by Nicole Johnson★ 5.0
Verde Chicken Enchiladas
NUTRITION · PER SERVING135M COOK
CAL 47%·PRO 100%
CARBS 50G21% OF CAL
7G FIBER27G OTHER16G TOTAL SUGAR
FAT 53G51% OF CAL
24G SAT29G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chicken rolled in homemade corn crepes and smothered with a vibrant tomatillo verde sauce, topped with cheese and sour cream. An elaborate, worthwhile Mexican main dish.
mainmexicancasserolechicken🥣 mixer🍪 sheet pan🥧 baking dish🍳 skillet🔥 oven🌀 blender
View the full recipe on Or Whatever You Do →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 tablespoons vegetable oil
- 3 large chicken breasts
- 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
- 2 large eggs
- 1 cup milk
- 1/2 cup flour
- 1/2 cup yellow cornmeal
- 1/2 tsp salt
- 1/4 tsp sugar
- 2 tsp butter, melted
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 2 tablespoons hot sauce
At a glance
PER SERVING · TIME 135M
CAL 47%·PRO 100%
CARBS 50G21% OF CAL
7G FIBER27G OTHER16G TOTAL SUGAR
FAT 53G51% OF CAL
24G SAT29G 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
- 30m
- Cook
- 1h 45m
- Sodium
- 2181mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1542mg
- Calcium
- 540mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 2181MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.