Creamy Tex-Mex Chicken Enchiladas Verdes Recipe

Creamy Tex-Mex Chicken Enchiladas Verdes Recipe
22 Ingredients
  • For the Enchiladas:
  • 2 1/2 pounds boneless skinless chicken thighs
  • 2 bay leaves
  • 1 onion, quartered
  • 10 black peppercorns
  • 8-ounce package cream cheese
  • 1/2 cup sour cream
  • 2 tablespoons milk
  • 4-ounce can diced chiles, preferably fire-roasted
  • 1 tablespoon taco seasoning
  • 1 package taco-sized flour tortillas
  • 1 cup shredded Chihuahua cheese
  • Sour cream
  • 2 limes, cut into wedges
  • For the Sauce:
  • 1 tablespoon olive oil
  • 1 medium onion, minced (about 1 1/4 cups)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 (28 ounce) can green enchilada sauce
  • 1 (16 ounce) jar green salsa, such as Mrs. Renfro’s Hot Jalapeno
  • 1 (14.5 ounce) can fire-roasted tomatoes
  • Kosher salt
Nutrition
1284
64% daily value
4 servings
                                       
                                            high-​fiber
     

Fat

91% 59

Saturated

125% 25

Trans

- 0

Monounsaturated

- 20

Polyunsaturated

- 7

Carbs

36% 108

Carbs (net)

- 93

Fiber

59% 15

Sugars

- 34

Sugars, added

- 0

Protein

166% 83

Cholesterol

125% 374

Sodium

149% 3568

Calcium

59% 585

Magnesium

38% 151

Potassium

50% 1743

Iron

55% 10

Zinc

48% 7

Phosphorus

157% 1097

Vitamin A

44% 394

Vitamin C

347% 208

Thiamin (B1)

105% 2

Riboflavin (B2)

64% 1

Niacin (B3)

119% 24

Vitamin B6

112% 2

Folate equivalent (total)

78% 311

Folate (food)

- 107

Folic acid

- 121

Vitamin B12

38% 2

Vitamin D

0% 1

Vitamin E

37% 7

Vitamin K

60% 48
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