Green Chile Chicken Enchiladas Recipe

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Green Chile Chicken Enchiladas
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Ingredients
21
Count
Nutrition
438
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Make the salsa:
  2. Put the tomatillos, jalapenos, and onion in a saucepan with the vinegar and water to cover.
  3. Bring to a boil, reduce the heat and poach until the tomatillos are soft, about 10 minutes. Drain.
  4. Put the vegetables in a blender, add the cumin, and puree.
  5. Add the cilantro, lime juice, and salt, and pulse to combine. Set aside.
  6. Meanwhile, place the poblano peppers directly over the flame on a gas stove and cook, turning with tongs, until the skin is charred and blackened. (Or, if you have an electric stove, put the chiles on a baking sheet and broil, turning with tongs, until the skin is blackened.).
  7. Skin the peppers; then seed, core, and dice them.
  8. Heat two tablespoons of olive oil in a medium saucepan over medium heat.
  9. Add the onion and cook until softened and caramelized, 5 to 7 minutes.
  10. Add the garlic and cook 1 minute.
  11. Stir in the cumin and cook 1 minute.
  12. Add the flour and cook, stirring, 1 more minute.
  13. Gradually pour in the stock, stirring constantly. Bring to a simmer, stirring to make sure the flour doesn't stick to the bottom of the pan; the liquid will thicken. Fold in the chicken, diced peppers, and cilantro, and season well with salt and pepper.
  14. To assemble the dish:
  15. Preheat the oven to 350 degrees F.
  16. Get your self a large baking dish. Dip a tortilla into the tomatilla salsa and put it on a cutting board.
  17. Put a big scoop of the chicken mixture in the center, sprinkle with a little of the cheese, and roll the tortilla like a cigar to enclose the filling.
  18. Use a spatula to place it seam side down in the baking dish.
  19. Continue to fill all of the tortillas and put them in the baking dish.
  20. Pour the remaining tomatilla salsa over the top and sprinkle with the remaining cheese.
  21. Bake uncovered for about 30 minutes until bubbly and cracked on top.
  22. Serve hot with guacamole and sour cream.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 437.88 Kcal (1833 kJ)
Calories from fat 166.36 Kcal
% Daily Value*
Total Fat 18.48g 28%
Cholesterol 54.13mg 18%
Sodium 981.68mg 41%
Potassium 428.56mg 9%
Total Carbs 43.32g 14%
Sugars 6.16g 25%
Dietary Fiber 3.59g 14%
Protein 28.36g 57%
Vitamin C 15.2mg 25%
Vitamin A 0.3mg 9%
Iron 2.5mg 14%
Calcium 257.1mg 26%
Amount Per 100 g
Calories 123.32 Kcal (516 kJ)
Calories from fat 46.85 Kcal
% Daily Value*
Total Fat 5.21g 28%
Cholesterol 15.25mg 18%
Sodium 276.47mg 41%
Potassium 120.7mg 9%
Total Carbs 12.2g 14%
Sugars 1.73g 25%
Dietary Fiber 1.01g 14%
Protein 7.99g 57%
Vitamin C 4.3mg 25%
Vitamin A 0.1mg 9%
Iron 0.7mg 14%
Calcium 72.4mg 26%

* 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

  • 9.6
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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