Enchiladas Verdes Recipe

Posted by
Rate It!
Enchiladas Verdes
Add your photo!
Ingredients
20
Count
Nutrition
592
Calories
Total time
45
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Sauce:.
  2. Adjust oven racks to middle and highest positions and oven at broiler.
  3. Heat 2 teaspoons oil in medium saucepan over medium heat until shimmering; add onion and cook, stirring frequently, until golden, 6 to 8 minutes.
  4. Add 2 teaspoons garlic and the cumin; cook, stirring frequently, until fragrant, about 30 seconds.
  5. Decrease heat to low and stir in broth.
  6. Toss tomatillos and poblanos with remaining 2 teaspoons oil (see note in description); arrange on rimmed baking sheet lined with foil, with poblanos skin-side up.
  7. Broil until vegetables blacken and start to soften, 5 to 10 minutes, rotating pan halfway through cooking.
  8. Place poblanos in covered dish for 10 minutes to allow skin to soften; remove skin.
  9. Leave tomatillo skins intact (cool 10 minutes).
  10. Transfer tomatillos and chiles to food processor.
  11. To food processor add1 teaspoon sugar, 1 teaspoon salt, remaining teaspoon garlic, and 1/4 cup broth to food processor; process until sauce is somewhat chunky, about eight 1-second pulses.
  12. Taste sauce; season with salt and pepper and adjust tartness by stirring in remaining sugar, 1/2 teaspoon at a time.
  13. Set sauce aside (you should have about 3 cups).
  14. Adjust oven temperature to 350 degrees.
  15. Combine 1 1/2 cups grated cheese, cottage cheese, onion, cilantro and sour cream; stir in black beans, season with salt.
  16. Smear bottom of 13- by 9-inch baking dish with 3/4 cup tomatillo sauce.
  17. Wrap tortillas in dampened paper towel and warm in microwave for 30 - 45 seconds.
  18. Place warm tortillas on countertop and spread 1/3 cup filling down center of each tortilla.
  19. Roll each tortilla tightly and place in prepared baking dish, seam-side down. Pour remaining tomatillo sauce over top of enchiladas.
  20. Use back of spoon to spread sauce so that it coats top of each tortilla. Sprinkle with remaining 1/2 cup cheese and cover baking dish with foil.
  21. Bake enchiladas on middle rack until heated through and cheese is melted, 15 to 20 minutes.
  22. Uncover, top with cilantro cream and serve immediately,.
  23. Pass garnishes separately.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 591.7 Kcal (2477 kJ)
Calories from fat 300.49 Kcal
% Daily Value*
Total Fat 33.39g 51%
Cholesterol 77.77mg 26%
Sodium 1401.31mg 58%
Potassium 691.87mg 15%
Total Carbs 48.39g 16%
Sugars 11.54g 46%
Dietary Fiber 7.87g 31%
Protein 25.47g 51%
Vitamin C 26.1mg 44%
Iron 2.7mg 15%
Calcium 600.9mg 60%
Amount Per 100 g
Calories 142.23 Kcal (595 kJ)
Calories from fat 72.23 Kcal
% Daily Value*
Total Fat 8.03g 51%
Cholesterol 18.69mg 26%
Sodium 336.84mg 58%
Potassium 166.31mg 15%
Total Carbs 11.63g 16%
Sugars 2.77g 46%
Dietary Fiber 1.89g 31%
Protein 6.12g 51%
Vitamin C 6.3mg 44%
Iron 0.6mg 15%
Calcium 144.4mg 60%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 13.8
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top