Try this Chicken Enchiladas Verdes recipe, or contribute your own.
Suggest a better descriptionBake chicken breast until thoroughly cooked. Set aside to cool.
Add hatch chiles, stewed tomatoes, red onion, cilantro, Mexican Seasoning, and some enchilada sauce to a slow cooker.
Shred or finely chop the chicken breast and add to the slow cooker. Cook on low heat for 4 hours.
Place 4-5 tortillas on a plate lined with a paper towel. Coat tortillas in water, cover, and microwave for 25 seconds. This makes them pliable.
Coat bottom of baking dish with enchilada sauce.
Sprinkle some cheese and spoon out chicken mixture in each tortilla. Fold over filling, place in pan seam down. Top with remaining enchilada sauce and cheese.
Bake at 350 degrees for 15 minutes or until sauce bubbles. Garnish and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1134g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1170 | ||
Calories from Fat: 566 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 62.9g | 84 % | |
Saturated Fat 18.1g | 90 % | |
Monounsaturated Fat 26g | ||
Polyunsanturated Fat 13.3g | ||
Cholesterol 435.4mg | 134 % | |
Sodium 428.6mg | 15 % | |
Potassium 1496.9mg | 39 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 141.9g | 203 % | |
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: 1170
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