The best homemade verde sauce makes this recipe even more delicious!
1.) Preheat the broiler. Slice half of the onion into thick rings and set aside. Place the other onion half, tomatillos, and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add broth and puree. Season with 1/2 teaspoon salt and the sugar.
2.) Meanwhile, warm the tortillas and toss the shredded chicken in a bowl with 2 cups of shredded cheese. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9x13 baking dish and brush the enchiladas with the 2 tbsp of olive oil. Broil until crisp and golden, 3 minutes.
3.) Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup of shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3-5 minutes. Garnish with the red onion rings, queso fresco and any remaining cilantro.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (760g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1289 | ||
Calories from Fat: 400 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.5g | 59 % | |
Saturated Fat 18.6g | 93 % | |
Monounsaturated Fat 15.1g | ||
Polyunsanturated Fat 7.6g | ||
Cholesterol 73.4mg | 23 % | |
Sodium 732.4mg | 25 % | |
Potassium 1376.5mg | 36 % | |
Total Carbohydrate 188.5g | 55 % | |
Dietary Fiber 28.3g | 113 % | |
Sugars, other 160.2g | ||
Protein 44.9g | 64 % | |
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: 1289
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