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    You are in: Home / Mexican / Enchiladas Pollo Verde Recipe
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    Enchiladas Pollo Verde

    Average Rating:

    1 Total Reviews

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    • on March 18, 2010

      This was excellent. Along with the tomatillos, when I boiled them I also boiled three jalapeño peppers. When I took them out of the water I cut them open and removed the seeds because I prefer my enchiladas mild to medium spicy. I also took the chicken after boiling it and cooked it a little in a pan with some yellow onion, some pepper and a little bit of chili powder before putting it into the enchiladas. I roll the enchiladas up and put them into a baking dish (mine fits 12) and then cover it with the rest of the green sauce and cheese, then I bake it in a 350 oven for 25-30 minutes until it is bubbly and delicious.

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    Nutritional Facts for Enchiladas Pollo Verde

    Serving Size: 1 (338 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 376.0
     
    Calories from Fat 147
    39%
    Total Fat 16.3 g
    25%
    Saturated Fat 3.6 g
    18%
    Cholesterol 61.8 mg
    20%
    Sodium 85.3 mg
    3%
    Total Carbohydrate 34.3 g
    11%
    Dietary Fiber 6.4 g
    25%
    Sugars 7.9 g
    31%
    Protein 24.7 g
    49%

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