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Ingredientes
- for the tomatillo sauce:
- 1 1/2-2 pounds green tomatillos, husked and rinsed
- 3-4 fresh serrano chiles
- 2 tbsp olive oil
- 1 medium white onion chopped
- 2 cloves of garlic peeled and chopped
- 1 14 oz. can of chicken broth
- 1/4 cup chopped fresh cilantro
- salt to taste
- Ingredients for the enchiladas:
- about 15 corn tortillas, maybe more depending on how big of a batch you want to make
View Full Recipe at Mangiandobene
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1648g | |
| Calories 1198 | |
| Calories from Fat 380 | 32% |
| Total Fat 43.87g | 55% |
| Saturated Fat 6.3g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 799mg | 33% |
| Potassium 3235mg | 92% |
| Total Carbs 187.72g | 50% |
| Dietary Fiber 37.3g | 124% |
| Sugars 38.78g | 26% |
| Protein 29.86g | 48% |
