These weeknight enchiladas verdes are made with chicken and covered in an easy salsa verde. Baked to perfection, they make a great dinner and tasty leftovers that everyone will be excited to eat.
1 pound Boneless skinless chicken breasts or thighs
1 tablespoon Olive oil
2 teaspoon Ground cumin
1 teaspoon Dried oregano
1 teaspoon Onion powder
0.5 teaspoon Coarse kosher salt
0.5 Juice lime
1.5 cup Easy salsa verde recipe
12 Corn tortillas
2 cup Shredded mexican cheese blend
Optional toppings:diced tomatoes, chopped cilantro, chopped green onions, sour cream
Nutrition value
247
calories per serving
17 g Fat18 g Protein6 g Carbs2 g FiberOther
Current Totals
17 g Fat
18 g Protein
6 g Carbs
2 g Fiber
MacroNutrients
Carbs
6 g
Protein
18 g
Fiber
2 g
Fats
Fat
17 g
Vitamins & Minerals
Calcium
57 mg
Iron
2 mg
Vitamin A
8 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
5 mg
Vitamin B6
0 mg
Vitamin B9
12 mcg
Vitamin B12
0 mcg
Vitamin C
3 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
32 mg
Manganese
0 mg
Phosphorus
178 mg
Selenium
17 mcg
Zinc
1 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
