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Creamy Enchiladas with Chicken, Tomatillo and Poblano
FRONTERA13Ingredients
90Minutes
650Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 lb. tomatillos (18 to 24 medium, husked and rinsed)
- 1 poblano chile (largefresh)
- 1 1/2 Tbsp. vegetable oil (or rich-tasting pork lard, plus a little oil for spraying the tortillas)
- 1 white onion (medium, chopped)
- 2 cups chicken broth (plus a little extra if needed)
- salt
- 1/2 crema (cupMexican, crème fraiche or heavy, whipping cream)
- 2 cups cooked chicken (coarsely shredded, preferably grilled, roasted or rotisserie chicken)
- 2/3 cup shredded Jack cheese (or Chihuahua cheese)
- 12 corn tortillas
- 3 white onion (sliced rounds of, separated into rings, for garnish, optional)
- cilantro sprigs (Fresh, for garnish, optional)
- 1/4 queso añejo (cupfreshly grated Mexican, for garnish, optional)
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NutritionView More
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650Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories650Calories from Fat290 |
| % DAILY VALUE |
| Total Fat32g49% |
| Saturated Fat9g45% |
| Trans Fat0g |
| Cholesterol90mg30% |
| Sodium450mg19% |
| Potassium1510mg43% |
| Protein35g |
| Calories from Fat290 |
| % DAILY VALUE |
| Total Carbohydrate65g22% |
| Dietary Fiber13g52% |
| Sugars20g |
| Vitamin A15% |
| Vitamin C80% |
| Calcium30% |
| Iron30% |
* 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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