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Dinner: Mexican Green Enchiladas
A very delicious way to start or finish the day.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
This recipe includes superfoods such as:
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Get it now →Ingredients
2 green chilies
1 cup Mexican blend cheese, shredded
1/2 cup vegetable oil
10 medium corn tortillas
2 cups cooked, diced chicken breast
1 1/2 cups green tomatoes
1 cup sour cream
1 tbsp salt
1/4 cup fresh cilantro, chopped
1 clove garlic
1/3 cup chopped onion
1/3 cup chopped onion
Instructions
1. To make the sauce; boil green tomatoes, when ready put it on the blender with salt, onion, a little garlic clove, half of the cilantro and the 2 green chilies (only 1 if you don't want it hot), blend for a few seconds.
2. In other pan add the remaining oil and heat it on high, paying attention not to burn it.
3. Next put the corn tortillas in one by one until they inflate, then add to the green sauce pan and cover up.
4. Place it on a plate and fill it with the chicken, closing it to make a taco. Make up another enchilada and add it to the plate.
5. Cover with 2 or 3 tablespoons of the green sauce, 2 tablespoons of sour cream, cheese, chopped onion and cilantro.
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Get it now →Nutrition Facts
Serving Size: 5
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 626 kcal | ||
| Fat 46.16 g | ||
| Carbohydrate 30.53 g | ||
| Protein 24.69 g | ||
| Iron 55 mg | ||
| Calcium 125 mg | ||
| Cholesterol 87 mg | ||
| Monounsaturated Fat 15.04 g | ||
| Polyunsaturated Fat 13.62 g | ||
| Saturated Fat 14.75 g | ||
| Sodium 1790 mg | ||
| Sugar 4.84 g | ||
| Potassium 499 mg | ||
| Vitamin A 35 mcg | ||
| Vitamin C 415 mg | ||
| Fiber 4.2 g | ||
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