The Creamy Chicken Enchiladas Recipe
Recipe By Serious Eats
I grew up eating my mom's layered chicken enchilada casseroles made with canned sauce and tons of sour cream. While i've still got a soft spot in my heart for that dish, this version, with its smoky charred poblano salsa, tender braised chicken thighs, and moderate use of cream and cheese, is its more sophisticated, grown up cousin.
4.7
12 Rating -
Rate
Non Vegdiet
1hr 30minstotal
1hr 30m.total
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for The Creamy Chicken Enchiladas Recipe
- 1/2 Poblano Peppers
- 0.17 Large onion, roughly chopped
- 1/4 pound Tomatillos, Husks Removed
- 0.33 Serrano peppers
- 1/2 Medium cloves garlic
- 0.33 cup Homemade or store bought low sodium chicken stock
- 0.17 cup Loosely packed picked fresh cilantro leaves and fine stems, plus chopped cilantro for garnish
- As required Kosher Salt And Freshly Ground Black Pepper
- 0.33 pound Bone In, Skin On Chicken Thighs
- 0.17 tablespoon Vegetable oil
- 2.67 Soft corn tortillas
- 1.33 ounce Shredded pepper jack cheese, divided
Nutrition
value
value
499
calories per serving
33 g Fat39 g Protein10 g Carbs7 g FiberOther
Current Totals
- Fat33g
- Protein39g
- Carbs10g
- Fiber7g
MacroNutrients
- Carbs10g
- Protein39g
- Fiber7g
Fats
- Fat33g
Vitamins & Minerals
- Calcium119mg
- Iron5mg
- Vitamin A1139mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B313mg
- Vitamin B6< 1mg
- Vitamin B968mcg
- Vitamin B120mcg
- Vitamin C34mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium118mg
- Manganese1mg
- Phosphorus454mg
- Selenium39mcg
- Zinc3mg
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
Recipe By Serious Eats