Cook chicken in water with onion, garlic clove and salt till fully cooked. Remove chicken from water and let cool, shred when ready.
Wash tomatillos and chiles. Put in a pot with water and bring to a boil (about 10-15 min or until soft) Drain well! Throw them in a blender along with half of garlic clove and some salt and puree until smooth.
Put some cooking oil in a frying pan and fry the corn tortillas on both sides one by one, just about 5 sec each side. Drain in a paper towel.
Dip each tortilla in the salsa mixture covering both sides with the sauce. Place in a microwave safe plate and begin putting some shredded chicken in the middle of the tortilla and rolling it like a taco. You can fit about 5-7 enchiladas in a plate.
Once you have placed about 5-7 enchiladas you can put the shredded queso fresco on top of them filling the whole top well. Place in microwave for about 1 minute until cheese melts on top.
Great with sour cream as a topping!
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|Serving Size: 1 Serving (262g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 32 (39%)|
|Amt Per Serving||% DV|
|Total Fat 3.6g||5 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 5.8mg||2 %|
|Sodium 9.3mg||0 %|
|Potassium 520.1mg||14 %|
|Total Carbohydrate 12.4g||4 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 8.6g|
|Protein 2.4g||3 %|
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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: 83
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