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    You are in: Home / Mexican / Green Jalapeno and Tomatillo Chicken Enchiladas Recipe
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    Green Jalapeno and Tomatillo Chicken Enchiladas

    Average Rating:

    2 Total Reviews

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    • on April 30, 2010

      Loved the enchiladas! They have a more authentic taste than other recipes I've tried. I used half flour and half white corn tortillas because the recipe did not specify....I liked the corn better. I am so happy that I found this recipe and will make again! Thanks for posting.

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    • on October 05, 2009

      We really enjoyed the flavor of these enchiladas. When blending the canned tomatillos and fresh jalapeno, I was so tempted to add some garlic, onion, and cilantro, but decided to stay true to the recipe. I did add a little cilantro as a garnish at the end, but it wasn't needed for flavor. I loved the shortcuts of using a cooked rotisserie chicken and the canned tomatillos instead of raw. My husband said he'd like to have these again, and that's quite a compliment. Made for PAC Fall 2009.

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    Nutritional Facts for Green Jalapeno and Tomatillo Chicken Enchiladas

    Serving Size: 1 (532 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 1645.3
     
    Calories from Fat 768
    46%
    Total Fat 85.4 g
    131%
    Saturated Fat 20.3 g
    101%
    Cholesterol 230.0 mg
    76%
    Sodium 1701.7 mg
    70%
    Total Carbohydrate 137.7 g
    45%
    Dietary Fiber 13.4 g
    53%
    Sugars 16.3 g
    65%
    Protein 79.5 g
    159%

    The following items or measurements are not included:

    Mexican crema

    queso fresco

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