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Enchiladas with Green Sauce and Cheese
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  • total
  • prep
1005 calories/serving

Provided By:
Shelley Wiseman

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    • For those of you who find fresh tomatillos hard to find, here is a quick alternative using salsa verde so you too can enjoy this yummy dish.

    Ingredients

    Serves:

    Directions

    Preheat oven to 400°F.

    Combine salsa verde, cream, and cilantro in a small heavy saucepan and bring to a simmer. Keep warm.

    Add about 1 cup of sauce to chicken in a large bowl, stirring to combine.

    Heat 2 tablespoons oil in a small nonstick skillet over moderate heat until hot but not smoking. Cook a tortilla in oil, turning over once with tongs, until softened and just blistering, about 10 seconds on each side (do not let it become brown or crisp). Transfer tortilla to paper towels to drain. Fry more tortillas in same manner, adding more oil to skillet as needed and stacking tortillas as drained.

    Put about 1/3 cup of chicken mixture on a tortilla. Roll tortilla around filling and transfer seam side down, to an oiled shallow 2 1/2-quart baking dish. Repeat with remaining tortillas and arrange close together in baking dish.

    Pour remaining sauce over enchiladas (it will be generous) and top with grated cheese.

    Nutrition Facts

    Per Single Serving / Serves 4 Total
    Calories 1005Calories from fat 522
    Total Fat 58gm89%Saturated Fat 24gm120%
    Cholesterol 229mg76%Sodium 1934mg81%
    Total Carbohydrates 58gm19%Fiber 2gm8%
    Sugars 11gmProtein55gm
    Vitamin A44% Vitamin C11%
    Calcium39% Iron28%

    Nutrition Facts provided by: Shelley Wiseman

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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    6 Comments

    Filter by:
    Martha

    This sounds and looks like a DELICIOUS recipe,
    BUT oh my, the calories and fat and sodium, and
    most of the other ingredients makes it a no-no
    for myself and family. However, I know it would be to die for..........

    October 16 2011 at 2:09 PM Report abuse rate up rate down Reply
    catine

    I constantly study Kitchen Daily..LOVE IT...LOVE IT..
    Although I have Gourmets from l940's also been
    around the world many time with cooking. Now,
    I am into perfecting Mexican Cooking beyond Tex
    Mex of which...I love..so the printing..is a problem...
    only half pages come out etc. etc.I do fine with others
    except this aspect in Kitchen Daily..
    But am do proud of you...How didactic you are..Julie
    would adore you..Eh? May she rest in herbal and food heaven.
    Thank you
    Catine E. Perkins
    Bastrop, Tx

    August 06 2011 at 9:42 PM Report abuse rate up rate down Reply
    jean462

    this was very good best green sauce i have been able to find for enchiladas. but i did use more sauce as i like alot of sauce.

    July 13 2011 at 4:18 PM Report abuse rate up rate down Reply
    CATHIE

    does not indicate how long to bake the enchiladas

    June 30 2011 at 11:52 AM Report abuse rate up rate down Reply
    1 reply to CATHIE's comment
    nataliaknc

    At the top it says 50 mins with 30 mins prep. So you bake it for 20 mins. I was confused at first too.

    October 19 2011 at 12:55 AM Report abuse rate up rate down Reply
    originalstella

    This is an amazing receipe !!!!! Absoulutely loved the flavor and was a big hit among my friends. Only thing I think they should specify using flour or corn tortillas. I used flour since the enchiladas seemed bigger from the picture, but I also cook alot so I was familar with both.

    April 04 2011 at 8:23 PM Report abuse rate up rate down Reply

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