Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Xochipilli's Enchiladas Pollo Recipe
    Lost? Site Map

    Xochipilli's Enchiladas Pollo

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    25 mins

    40 mins

    Member #610488's Note:

    This recipe is from a local Mexican restaurant.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 350 degrees F.
    2. 2
      Put the tomatillos, onion, serrano, yellow chile and 3/4 cup water in a medium, heavy saucepan. Bring to a boil over medium-high heat. Cover and boil until the tomatillos turn olive-green color, about 10 minutes. Transfer the tomatillos, onion and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with salt and pepper.
    3. 3
      Heat the oil in a small skillet over medium-high heat. Fry the tortillas until golden but still pliable, about 10 seconds per side. Transfer to paper towels to drain.
    4. 4
      Put the tortillas on a work surface. Divide the shredded chicken evenly among the tortillas, top with a little cheese and roll up each like a cigar. Spread 1/3 cup sauce in a 9 by 13-inch glass baking dish. Arrange the enchiladas, seam-side down, in one layer snugly inside the dish. Pour the remaining sauce over the enchiladas.
    5. 5
      Drizzle with the Mexican crema and sprinkle the cheese all over. Bake until the cheese melts and starts to brown in spots, about 30 minutes. Serve immediately.

    Browse Our Top Chicken Breast Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Xochipilli's Enchiladas Pollo

    Serving Size: 1 (300 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 881.7
     
    Calories from Fat 505
    57%
    Total Fat 56.2 g
    86%
    Saturated Fat 17.1 g
    85%
    Cholesterol 138.4 mg
    46%
    Sodium 415.0 mg
    17%
    Total Carbohydrate 45.3 g
    15%
    Dietary Fiber 8.2 g
    32%
    Sugars 8.2 g
    33%
    Protein 51.3 g
    102%

    The following items or measurements are not included:

    yellow chiles

    Mexican crema

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites