Chicken Enchiladas With Salsa Verde Recipe
Recipe By Tasting Table
Get our recipe for chicken enchiladas with salsa verde.
4.2
13 Rating -
Rate
Non Vegdiet
1hr 31minstotal
1hr 1minsPrep
30minsCook
1hr 31m.total
1hr 1m.Prep
30m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Chicken Enchiladas With Salsa Verde Recipe
- As required For the filling
- 1.38 pound Boneless, skinless chicken thighs
- 1/4 Medium yellow onion, halved
- 1/4 Garlic head, split in 1/2
- 1/4 teaspoon Kosher salt, plus more to taste
- 1 cup Chicken stock or water
- 1/4 cup Salsa verde
- 0.06 cup Heavy cream
- 1/2 ounce Monterey jack cheese, grated
- As required For the salsa verde
- 1 Large poblano chiles
- 2.63 pound Tomatillos, husks removed and rinsed
- 0.13 inch 1 medium yellow onion, cut into rounds
- 3/4 Garlic cloves, roughly chopped
- 1/2 Serrano chiles, stemmed and roughly chopped
- 0.13 cup Roughly chopped cilantro
- 0.13 teaspoon Cumin seeds, toasted and ground
- NaN As required Kosher salt, to taste
- As required For the enchiladas
- 0.19 cup Canola oil
- 1.50 inch Twelve corn tortillas
- 1/4 Small red onion, very thinly sliced
- 3/4 tablespoon Red wine vinegar
- 1/2 ounce Cotija cheese, crumbled
- 0.06 cup Crema or sour cream
- 1/4 cup Cilantro, roughly chopped
- 3/4 Radishes, thinly sliced
Nutrition
value
value
2395
calories per serving
164 g Fat148 g Protein71 g Carbs23 g FiberOther
Current Totals
- Fat164g
- Protein148g
- Carbs71g
- Fiber23g
MacroNutrients
- Carbs71g
- Protein148g
- Fiber23g
Fats
- Fat164g
Vitamins & Minerals
- Calcium456mg
- Iron15mg
- Vitamin A2747mcg
- Vitamin B11mg
- Vitamin B2< 1mg
- Vitamin B356mg
- Vitamin B63mg
- Vitamin B9271mcg
- Vitamin B120mcg
- Vitamin C181mg
- Vitamin E18mg
- Copper2mcg
- Magnesium535mg
- Manganese2mg
- Phosphorus2037mg
- Selenium152mcg
- Zinc13mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Tasting Table