Chicken Enchiladas With Roasted Tomatillo Chile Salsa Recipe

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Chicken Enchiladas With Roasted Tomatillo Chile Salsa
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Ingredients
21
Count
Nutrition
651
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 400 degrees F.
  2. For the salsa:.
  3. On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.
  4. Enchiladas:.
  5. Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.
  6. Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.
  7. Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 650.83 Kcal (2725 kJ)
Calories from fat 393.84 Kcal
% Daily Value*
Total Fat 43.76g 67%
Cholesterol 127.08mg 42%
Sodium 1271.57mg 53%
Potassium 637.06mg 14%
Total Carbs 39.55g 13%
Sugars 4.86g 19%
Dietary Fiber 3.36g 13%
Protein 26.33g 53%
Vitamin C 15.5mg 26%
Vitamin A 0.3mg 9%
Iron 3.1mg 17%
Calcium 352.3mg 35%
Amount Per 100 g
Calories 190.32 Kcal (797 kJ)
Calories from fat 115.17 Kcal
% Daily Value*
Total Fat 12.8g 67%
Cholesterol 37.16mg 42%
Sodium 371.84mg 53%
Potassium 186.29mg 14%
Total Carbs 11.57g 13%
Sugars 1.42g 19%
Dietary Fiber 0.98g 13%
Protein 7.7g 53%
Vitamin C 4.5mg 26%
Vitamin A 0.1mg 9%
Iron 0.9mg 17%
Calcium 103mg 35%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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