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Chicken Enchiladas

Tangy tomatillos and brined tender grilled chicken make this homemade enchilada recipe the best you've ever tasted
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Servings:??  | Calories:5206 | Total Fat:253g  | Chol:572mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 253g
389 %
Sat Fat 122g
612 %
Total Carb 497g
166 %
Fiber 40g
161 %
Sugars 48g
Cholesterol 572mg
191 %
Sodium 13512mg
563 %
Protein 243g
487 %
41% Flour tortillas
24% Monterey Jack cheese
17% Others combined
15% Sour cream
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 pound tomatillos, husked
1 white onion, peeled and quartered
6 garlic cloves
2 jalapenos
2 teaspoons freshly ground cumin (best if you grind seeds in a mill)
1 teaspoon salt
3/4 cup chopped cilantro leaves
1 lime, juiced
Extra-virgin olive oil
1/2 medium onion, diced
5 garlic cloves, chopped
1 1/2 teaspoon ground cumin (it's best if you toast and mill whole cumin seeds)
1/4 cup all-purpose flour
2 cups chicken stock, (yours or Organic - but not low sodium)
Chopped cilantro leaves (lots)
1 high-quality (i.e. whole foods) deli roasted chicken (about 3 pounds), boned, meat shredded (this is a great trick that makes the chicken really moist and saves time) - or a home roasted chicken (see my favorite technique below)
Freshly ground black pepper
10 large (but not burrito size) flour tortillas (fresh and locally made is best - check Whole Foods)
3/4 pound Monterey Jack cheese, shredded
2 cups sour cream

Directions : View recipe directions on
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