Photo: Lily Banse
Chicken Enchiladas with Tomatillo Sauce (Enchiladas Verdes)
15 ingredients
openrecipes
Estimated Nutrition (whole recipe, rough)
472
Calories
36g
Protein
21g
Fat
35g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Safflower | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lb. chicken breasts
- 1/4 white onion
- 1 garlic head, halved crosswise
- 1 Tbs. sea salt
- 3 lb. tomatillos, husked and rinsed
- 9 serrano chilies
- 3 garlic cloves, chopped
- 1/4 cup safflower or canola oil
- 1 Tbs. sea salt, or to taste
- 1/3 cup safflower or canola oil
- 18 thin corn tortillas
- 1 cup
- or crème fraîche
- 1 white onion, thinly sliced
- 1 cup crumbled
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes