Our favorite recipe for green chicken enchiladas
Roast the tomatillos, chile and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes.
Flip them over and roast the other side.
Cool, then transfer everything to a blender, including all the delicious juice the tomatillos have exuded during roasting.
Add the cilantro and 1/4 cup water, then blend to a coarse puree. Scoop into a serving dish. Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with Kosher salt.
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Serving Size: 1 Serving (50g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 15 | ||
Calories from Fat: 3 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 77.5mg | 3 % | |
Potassium 107mg | 3 % | |
Total Carbohydrate 3.1g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 2.3g | ||
Protein 0.5g | 1 % | |
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: 15
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