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
Slurrp, 2026Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.
