Authentic Mexican Enchiladas Verdes
150 mins (prep 30, cooking 120)
13 ingredients
12 servings
My sister-in-law was born and raised in Mexico City. She taught me how to make these. They take some time, but for those of us who love to cook and enjoy the fruits of our labor - this will be a real treat. You will need a blender or food processor for the sauce. This recipe makes 24 enchiladas. Enough for a crowd, or to freeze. If you are going to take this much time, you may as well have plenty! It can be halved, if you prefer. The sauce and stuffing can be prepared in advance.

Categories:  chicken , weeknight , north-american , poultry , mexican , meat , number-of-servings , <-4-hours , low-carb , low-in... , low-sodium , oamc~freezer~make-ahead , time-to-make ,
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Serving Size (180.41 g)
Servings 12
Amount per Serving
Calories 485.97 Calories from Fat 447.57
% Daily Value *
Total Fat 49.73g 918.08%
Saturated Fat 7.18g 430.75%
Trans Fat 1.1g %
Cholesterol 20.7mg 82.81%
Sodium 50.4mg 25.2%
Total Carbohydrate 9.49g 37.97%
Dietary Fiber 1.42 g 68.13%
Sugars 2.95 g %
Protein 2.97g 71.35%
Vitamin A 275.08IU% Vitamin C 9.91mg%
Calcium 94.69mg% Iron 0.55mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh cilantro, medium onion, fresh cilantro, chopped onion, grated monterey jack cheese