Chicken Enchiladas Verdes

Cinco de Mayo - World Cuisine

I used several chicken enchilada recipes and made up my own! We just started growing tomatillos and are finding many ways to use them!

Brief

Prep 25 mins

Cook: 45 mins

Total: 1hr10 mins

Servings: 8

Yield: 1 casserole

Chicken Enchiladas Verdes

Ingredients

2 pounds tomatillos

husked and cut in half

2 bunches green onions

ends trimmed

5 jalapeno peppers

halved and seeded

4 cloves garlic

or more to taste

2 cups chopped fresh cilantro

1 cup chicken stock

1 lime

juiced

1 teaspoon salt

or more to taste

12 corn tortillas

4 cups cubed cooked chicken

4 cups shredded mozzarella cheese

½ cup crumbled queso fresco

Puerto Rican Arroz con Pollo

World Cuisine

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Combine tomatillos green onions jalapeno peppers and garlic together in a baking dish.

Step 3

Roast vegetables in the preheated oven until softened and fragrant about 20 minutes. Remove from oven and increase oven temperature to 450 degrees F (230 degrees C)

Step 4

Pour roasted vegetables cilantro chicken stock lime juice and salt into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until a smooth salsa consistency is reached.

Step 5

Place 6 tortillas overlapping in the bottom of a 9x13-inch baking dish. Cover tortillas with 1/2 the chicken. Top chicken with 1/2 the mozzarella cheese and pour 1/2 the salsa over the cheese. Repeat layering process with remaining tortillas chicken mozzarella cheese and salsa. Sprinkle crumbled queso fresco over the top.

Step 6

Bake in the preheated oven until bubbling about 25 minutes.

Nutritional Information

Chicken Enchiladas Verdes

Servings Per Recipe:8

Calories: 445.9

% Daily Value *

Protein: 39.7g 79%

Carbohydrates: 33g 11%

Dietary Fiber: 6.9g 28%

Sugars: 7.4g

Fat: 18g 28%

Saturated Fat: 8.3g 42%

Cholesterol: 94.3mg 31%

Vitamin A Iu: 1940.3IU 39%

Niacin Equivalents: 15.8mg 122%

Vitamin B6: 0.5mg 32%

Vitamin C: 33.7mg 56%

Folate: 67.2mcg 17%

Calcium: 589.2mg 59%

Iron: 3.2mg 18%

Magnesium: 98.4mg 35%

Potassium: 817.6mg 23%

Sodium: 857.5mg 34%

Thiamin: 0.2mg 19%

Calories From Fat: 162.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.