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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. tomatillos (about 8 medium, husked and rinsed)
- 4 garlic cloves (unpeeled)
- 2 serrano chiles (fresh)
- 1 white onion (small, sliced ½ inch thick plus A few slices for garnish, divided use, optional)
- 2 Tbsp. vegetable oil (olive oil, bacon drippings or fresh-rendered pork lard)
- 1 1/2 cups chicken broth (vegetable broth or water)
- 1/4 cup chopped cilantro
- 1 sprig epazote
- 2 3/4 cups boneless chicken
- 3 cups cheese
- 1 1/2 cups goat
- 8 corn tortillas (preferably from a local tortillería)
- 3 Tbsp. queso añejo (grated Mexican, or other garnishing cheese such as Romano or Parmesan OR A handful of shredded Mexican melting cheese, such as Chihuahua, quesadilla or asadero or Monterey Jack, brick or mild cheddar —you can sprinkle it over the enchiladas before they go into the oven, optional)
- 1 handful cilantro leaves (if I have them)
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NutritionView More
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570Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories570Calories from Fat340 |
| % DAILY VALUE |
| Total Fat38g58% |
| Saturated Fat18g90% |
| Trans Fat0g |
| Cholesterol90mg30% |
| Sodium580mg24% |
| Potassium630mg18% |
| Protein28g |
| Calories from Fat340 |
| % DAILY VALUE |
| Total Carbohydrate34g11% |
| Dietary Fiber6g24% |
| Sugars7g |
| Vitamin A25% |
| Vitamin C30% |
| Calcium70% |
| 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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