Zesty Chicken Enchiladas

Zesty Chicken Enchiladas
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Serves 4| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the tomatillos, onion, poblano, garlic, cumin, and ½ teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, 10 to 12 minutes. Transfer to a food processor, add the cream, and puree.
  2. In a large bowl, combine the chicken, tomatoes, 1 cup of the cheese, ½ cup of the tomatillo sauce, and ½ teaspoon each salt and pepper.
  3. Warm the tortillas according to the package directions. Spread 1 cup of the remaining sauce in a 9-by-13-inch baking dish. Roll the chicken mixture in the tortillas and place them in the dish, seam-side down.
  4. Top with the remaining sauce and cheese. Bake until beginning to brown, 10 to 15 minutes. Serve with Pico de Gallo.
By May, 2009

Nutritional Information

  • Per Serving
  • Calories 813Calories From Fat 54%
  • Protein 55g
  • Carbohydrate 38g
  • Sugar 9g
  • Fiber 7g
  • Fat 49g
  • Sat Fat 24g
  • Calcium 378mg
  • Iron 4mg
  • Sodium 1034mg
  • Cholesterol 239mg
What does this mean? See Nutrition 101 .

Quick Tip

Red pot on a stove
Tomatillos resemble small green tomatoes with papery outer skins and a delicious tart flavor. Can’t find them? Try a shortcut version of the sauce by mixing a 16-ounce jar of mild green salsa with 1 cup of cream.

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