Enchiladas Verdes
Ingredients
- ½ lb tomatillos (about 4), halved
- 2 cloves garlic, in their skins
- 1 large onion, cut into 1-in. thick wedges
- 1 poblano, halved, seeds discarded
- 1 jalapeño, halved, seeds discarded
- 1 Tbsp olive oil
- 7 Tbsp lime juice
- 4 cups fresh cilantro
- 8 corn tortillas
- 3 cups shredded rotisserie chicken
- 2 scallions, thinly sliced
- 6 oz Monterey Jack cheese, coarsely grated
- 1 small red onion, thinly sliced
Instructions
- Heat broiler. On a large rimmed baking sheet toss tomatillos, garlic, onion, poblano, and jalapeño with oil and ½ tsp each salt and pepper. Broil, rotating pan every 5 minutes until the vegetables are tender and charred, 15 minutes total. Reduce temp to 425°F.
- Discard skins from poblano and garlic and transfer all vegetables to a blender. Add 3 Tbsp lime juice, 3 cups cilantro and ½ tsp salt and puree until smooth.
- In a bowl, toss chicken with scallion and 2 Tbsp lime juice. Fold in ½ cup cilantro and 1 cup cheese.
- Spread ½ cup salsa in a 13 x 9-in. baking dish and transfer the rest to a bowl. Working with one tortilla at a time, dip in salsa then fill about ½ cup chicken mixture. Roll the chicken mixture in the tortillas and place seam-side down in the dish. Repeat.
- Top with the remaining salsa and sprinkle with cheese. Bake until beginning to brown, 8 to 10 minutes.
- Meanwhile, in a small bowl, toss the red onion, remaining 2 Tbsp lime juice and pinch each salt and pepper. Serve over enchiladas and top with cilantro, if desired.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
500
|
500
|
| Fat (g) | 32 | 32 |
| Sat. Fat (g) | 11 | 11 |
| Protein (g) | 30 | 30 |
| Carb (g) | 39 | 39 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 1215 | 1215 |
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