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Ingredients
US|METRIC
3 SERVINGS
- 3 Tbsp. vegetable oil
- 2 large white onions (sliced ¼ inch thick, divided use)
- 3 tomatillo salsa (cupsFrontera Roasted, 1 ½ 16-ounce jars or homemade, recipe below)
- 3 cups chicken stock
- 1 1/2 cups cheese (shredded Mexican melting, such as Chihuahua or Monterey Jack, brick or mild cheddar, divided use)
- 12 oz. tortilla chips (preferably thick, homemade-style ones, such as those from a tortilleria or a Mexican grocery store)
- 3/4 crema (cupMexican, creme fraiche or sour cream thinned with a little milk or cream)
- 1/2 queso añejo (cupfreshly grated Mexican, or other garnishing cheese such as Romano or Parmesan, optional)
- Cilantro leaves (Ahandful of, for garnish, optional)
- 6 eggs (sunny-side-up, for serving, optional)
- 1 lb. tomatillos (about 5 - 7 medium, husked and rinsed)
- 4 garlic cloves (unpeeled)
- 2 serrano chiles (fresh)
- 1 white onion (small, sliced ½ inch thick)
- salt
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NutritionView More
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1360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1360Calories from Fat720 |
| % DAILY VALUE |
| Total Fat80g123% |
| Saturated Fat23g115% |
| Trans Fat0g |
| Cholesterol510mg170% |
| Sodium2470mg103% |
| Potassium1850mg53% |
| Protein49g |
| Calories from Fat720 |
| % DAILY VALUE |
| Total Carbohydrate119g40% |
| Dietary Fiber15g60% |
| Sugars25g |
| Vitamin A45% |
| Vitamin C60% |
| Calcium70% |
| Iron35% |
* 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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