Chicken enchiladas verdes
- Good for lunch
- Good for dinner
Rolled corn tortillas with chicken in green tomatillo sauce and queso fresco.
4 servingsFinal yield 2,300 g
Ingredients
- 400 gTortillas, ready-to-bake or -fry, corn, without added salt
- 600 gChicken, broiler or fryers, breast, skinless, boneless, meat only, raw
- 600 gTomatillos, raw
- 180 gCheese, fresh, queso fresco
- 160 gOnions, raw
- 15 gGarlic, raw
- 20 gOil, olive, salad or cooking
- 600 gBeverages, water, tap, drinking
- 5 gSalt, table
Method
- Cook chicken in 450 g water with 60 g onion at 95 °C for 18 minutes; shred it.
- Cook tomatillos, remaining onion, garlic and 150 g water for 10 minutes. Blend with salt and all 450 g chicken-poaching broth into green sauce.
- Brush tortillas with oil and warm in a dry pan for 1 minute per side.
- Divide chicken among tortillas, roll them and place in a dish with green sauce.
- Sprinkle queso fresco and bake at 190 °C for 12 minutes until sauce is hot.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 2,601.4 kcal
- Protein
- 198.8 g
- Fat
- 95 g
- Total carbohydrate (by difference)
- 246.7 g
- Total dietary fibre (USDA)
- 35.2 g
- Saturated fatty acids
- 31.7 g
- Sodium
- 3,643.1 mg
- Salt (sodium × 2.5)
- 9.1 g
Per serving
- Energy
- 650.3 kcal
- Protein
- 49.7 g
- Fat
- 23.7 g
- Total carbohydrate (by difference)
- 61.7 g
- Total dietary fibre (USDA)
- 8.8 g
- Saturated fatty acids
- 7.9 g
- Sodium
- 910.8 mg
- Salt (sodium × 2.5)
- 2.3 g
Per 100 g of finished food
- Energy
- 113.1 kcal
- Protein
- 8.6 g
- Fat
- 4.1 g
- Total carbohydrate (by difference)
- 10.7 g
- Total dietary fibre (USDA)
- 1.5 g
- Saturated fatty acids
- 1.4 g
- Sodium
- 158.4 mg
- Salt (sodium × 2.5)
- 0.4 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Milk
May contain: Gluten, Egg
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal