Roasting tomatillos before pureeing them into a green enchilada sauce adds another dimension of flavor and a little sweetness. Put out plenty of toppings so everyone can add what they like.
Ingredients For Chicken & Tomatillo Enchiladas Recipe
1 pound Boneless, Skinless Chicken Breast
1 teaspoon Salt, Divided
0.25 teaspoon Ground pepper
2 pound Tomatillos, Husked
2 Medium white onions, quartered
4 No.s Jalape , stemmed and seeded, if desired
6 Cloves Garlic, Peeled
1 cup Chopped Fresh Cilantro
6 inch 8 corn tortillas, warmed
1 cup Shredded monterey jack cheese, divided
Nutrition value
350
calories per serving
14 g Fat29 g Protein25 g Carbs11 g FiberOther
Current Totals
14 g Fat
29 g Protein
25 g Carbs
11 g Fiber
MacroNutrients
Carbs
25 g
Protein
29 g
Fiber
11 g
Fats
Fat
14 g
Vitamins & Minerals
Calcium
158 mg
Iron
4 mg
Vitamin A
1447 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
12 mg
Vitamin B6
1 mg
Vitamin B9
93 mcg
Vitamin B12
0 mcg
Vitamin C
51 mg
Vitamin E
1 mg
Copper
1 mcg
Magnesium
137 mg
Manganese
3 mg
Phosphorus
360 mg
Selenium
22 mcg
Zinc
2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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