- Calories 813
- Calories from fat 54%
- Protein 55g
- Carbohydrate 38g
- Sugar 9g
- Fiber 7g
- Fat 49g
- Sat fat 24g
- Calcium 378mg
- Iron 4mg
- Sodium 1034mg
- Cholesterol 239mg
How to Make It
Step 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.
Step 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.
Step 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.
Step 4
Top with the remaining sauce and cheese. Bake until beginning to brown, 10 to 15 minutes. Serve with Pico de Gallo.
