10 Ingredients
  • 2 cups homemade or store-bought low sodium chicken stock
  • 1 bunch cilantro (1 cup leaves, stems reserved), rinsed, divided
  • 1 pound boneless, skinless, chicken breasts or thighs, trimmed of visible fat
  • 10 ounces (about 5 or 6 small) fresh tomatillos, husks removed, washed, quartered
  • 1 small red onion, coarsely chopped (about 1/2 cup)
  • 2 jalapeno peppers, quartered
  • 2 teaspoons juice from 1 large lime
  • Kosher salt
  • 8 large flour tortillas
  • 8 ounces Monterey Jack cheese, shredded
Nutrition
822
41% daily value
4 servings
                                       
                                            high-​fiber
     

Fat

59% 38

Saturated

78% 16

Trans

- 0

Monounsaturated

- 14

Polyunsaturated

- 6

Carbs

23% 69

Carbs (net)

- 64

Fiber

20% 5

Sugars

- 7

Sugars, added

- 0

Protein

102% 51

Cholesterol

41% 123

Sodium

57% 1363

Calcium

66% 656

Magnesium

21% 90

Potassium

18% 844

Iron

35% 6

Zinc

33% 4

Phosphorus

112% 785

Vitamin A

20% 181

Vitamin C

23% 21

Thiamin (B1)

60% 1

Riboflavin (B2)

43% 1

Niacin (B3)

122% 20

Vitamin B6

61% 1

Folate equivalent (total)

65% 261

Folate (food)

- 54

Folic acid

- 123

Vitamin B12

41% 1

Vitamin D

204% 31

Vitamin E

15% 2

Vitamin K

38% 46

Sugar alcohols

- 0

Water

- 352
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