Directions:
- Combine the chilis, tomatillos, cilantro and enough liquid from the tomatillos in a blender and liquify.
- Season with salt and pepper.
- Heat the lard or oil in a skillet.
- Dip the tortillas one by one in the puree and fry in the lard/oil until limp.
- Combine the shredded chicken, room temperature cream cheese, and chopped onion.
- Fill with some of the chicken mixture, roll up and place in an oven proof dish.
- Warm the remainder of the sauce and pour over the enchiladas.
- Cover with the heavy cream or Crema Mexicana.
- Sprinkle with the cheese.
- Bake at 350 for 15 to 20 minutes or until hot through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 414.27 Kcal (1734 kJ) | ||
| Calories from fat | 193.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.51g | 33% | |
|---|---|---|---|
| Cholesterol | 48.94mg | 16% | |
| Sodium | 172.33mg | 7% | |
| Potassium | 285.61mg | 6% | |
| Total Carbs | 48.82g | 16% | |
| Sugars | 2.14g | 9% | |
| Dietary Fiber | 6.25g | 25% | |
| Protein | 10.01g | 20% | |
| Vitamin C | 2.4mg | 4% | |
| Iron | 1.2mg | 7% | |
| Calcium | 131.6mg | 13% | |
| Amount Per 100 g | |||
| Calories | 241.73 Kcal (1012 kJ) | ||
| Calories from fat | 112.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.55g | 33% | |
|---|---|---|---|
| Cholesterol | 28.55mg | 16% | |
| Sodium | 100.56mg | 7% | |
| Potassium | 166.65mg | 6% | |
| Total Carbs | 28.49g | 16% | |
| Sugars | 1.25g | 9% | |
| Dietary Fiber | 3.65g | 25% | |
| Protein | 5.84g | 20% | |
| Vitamin C | 1.4mg | 4% | |
| Iron | 0.7mg | 7% | |
| Calcium | 76.8mg | 13% | |
* 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.
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