Chicken & Tomatillo Enchiladas
Roasting tomatillos before pureeing them into a green enchilada sauce adds another dimension of flavor and a little sweetness. Put out plenty of toppings so everyone can add what they like.
Source: EatingWell Magazine, June 2020
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Ingredients
Directions
Tips
To make ahead: Refrigerate sauce (Steps 1-3) for up to 1 week or freeze for up to 3 months.
Tip: We designed this recipe to make enough sauce for two meals to help your efforts go further. Keep the extra in your fridge or freezer for another batch of enchiladas or use it as a simmer sauce for braising meat, such as pork shoulder, for tacos.
Nutrition Facts
Serving Size: 2 enchiladas
Per Serving:
453 calories; protein 46.5g; carbohydrates 32.7g; dietary fiber 6g; sugars 6.7g; fat 15.2g; saturated fat 6.9g; cholesterol 121.5mg; vitamin a iu 508IU; vitamin c 17.3mg; folate 28.4mcg; calcium 289.5mg; iron 2.8mg; magnesium 102.8mg; potassium 782.5mg; sodium 642.3mg.