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Receta Chicken Enchiladas With Tomatillo Sauce

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Raciónes: 4

Ingredientes

Cost per serving $2.73 view details

Direcciones

  1. 1. TO MAKE THE SAUCE. Husk and wash the tomatillos. Bring a pan of water to the boil, add in the tomatillos and jalapeno peppers and time for 10 min.
  2. Drain and remove the stem ends of the peppers. Put the tomatillos, peppers, onion and garlic in a food processor and process to a coarse puree.
  3. 2. In a large pan heat the vegetable oil over medium heat. Add in the vegetable puree and simmer 2 min. Stir in the broth and salt; simmer 15 min, stirring occasionally. Set aside.
  4. 3.
  5. TO MAKE THE ENCHILADAS. Place thechicken in a large saucepan and cover with cool water. Bring just to a boil, reduce the heat, cover and simmer till cooked through. Remove the chicken from the water and cold slightly. Shred the chicken and set aside.
  6. 4. Combine the cooled, shredded chicken with the chopped onion, lowfat sour cream, and salt. Stir in 1/4 c. of the tomatillo sauce. Set aside.
  7. 5. In a 9- to 10-inch frying pan heat the oil over medium-high heat. Put 1 tortilla at a time in the warm oil and fry about 30 seconds on each side. Drain on paper towels. Cold slightly.
  8. 6. Spread a little of the sauce in a 9- by 13-inch baking dish. Spoon some of the filling down the center of each tortilla and roll. Place in the baking dish; it will be a tight fit. Spoon the sauce over the enchiladas and sprinkle with the cheddar and asiago cheeses.
  9. 7. Bake in a preheated 350-degree oven 25 min. Cold 5 min before serving.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 497g
Recipe makes 4 servings
Calories 679  
Calories from Fat 433 64%
Total Fat 49.01g 61%
Saturated Fat 13.8g 55%
Trans Fat 0.64g  
Cholesterol 89mg 30%
Sodium 634mg 26%
Potassium 863mg 25%
Total Carbs 33.37g 9%
Dietary Fiber 5.5g 18%
Sugars 11.29g 8%
Protein 29.66g 47%
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