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Chicken Enchiladas with Salsa Verde
TASTING TABLE25Ingredients
90Minutes
770Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 1/2 lb. boneless skinless chicken thighs
- 1 yellow onion (medium, halved)
- 1 garlic (head, split in half)
- 1 tsp. kosher salt (plus more to taste)
- 4 cups chicken stock (or water)
- 1 cup salsa verde (recipe below)
- 1/4 cup heavy cream
- 2 oz. Monterey Jack cheese (grated)
- 4 poblano chiles (large)
- 2 1/2 lb. tomatillos (husks removed and rinsed)
- 1 yellow onion (medium, cut into ½-inch rounds)
- 3 garlic cloves (roughly chopped)
- 2 serrano chiles (stemmed and roughly chopped)
- 1/2 cup chopped cilantro (roughly)
- kosher salt (to taste)
- 1/2 tsp. cumin seed (toasted and ground)
- 3/4 cup canola oil
- 12 corn tortillas (6-inch)
- 1 red onion (small, very thinly sliced)
- 3 Tbsp. red wine vinegar
- kosher salt (to taste)
- 2 oz. cotija cheese (crumbled)
- 1/4 cup crema (or sour cream)
- 1 cup cilantro (roughly chopped)
- 3 radishes (thinly sliced)
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NutritionView More
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770Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories770Calories from Fat430 |
% DAILY VALUE |
Total Fat48g74% |
Saturated Fat10g50% |
Trans Fat |
Cholesterol115mg38% |
Sodium1570mg65% |
Potassium1440mg41% |
Protein40g |
Calories from Fat430 |
% DAILY VALUE |
Total Carbohydrate49g16% |
Dietary Fiber8g32% |
Sugars17g |
Vitamin A25% |
Vitamin C60% |
Calcium30% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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