Try this Green Chile Enchiladas- recipe, or contribute your own.
Suggest a better descriptionSaute onions, cumin and chile powder in 1/4 cup broth, adding more broth as needed to keep them from sticking. After about 5 minutes, add green chilies and saute a few more minutes. Add tomatillos, cilantro and remaining broth and cook until tomatillos are softened and liquid is reduced to desired consistency. If you want a really smooth sauce, blenderize. I just serve it chunkyish. I add ff sour cream for a creamier sauce - Ive never tried it, but I suppose tofu would work as well . . . Posted to fatfree digest by Mayflies2@aol.com on Oct 9, 1999, converted by MM_Buster v2.0l.
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Serving Size: 1 Serving (860g) | ||
Recipe Makes: 1 servings | ||
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Calories: 182 | ||
Calories from Fat: 44 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.8g | 6 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1003.7mg | 35 % | |
Potassium 858.9mg | 23 % | |
Total Carbohydrate 35.1g | 10 % | |
Dietary Fiber 10.5g | 42 % | |
Sugars, other 24.6g | ||
Protein 6.6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 182
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