Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the sauce: Peel and wash tomatillos; Combine tomatillos, washed jalapenos and onion in a pot; bring to a boil (until tomatillos turn dark green), drain; place in a blender and add 1/2 of the cilantro and blend. | 2. Set aside. | 3. For enchiladas: heat 1/2 oil (you may need to add more oil) and fry tortillas for about 45 sec each side, and place in paper towels to suck up oil. In same frying with just a tsp of oil fry sauce for about 3 min. | 4. Turn down heat; dip tortillas in sauce one at a time; fill with chicken or beef and fold in half; pour a little more sauce over enchiladas and top with onion, cheese and sour cream. | 5. You can also serve them with homemade beans. | 6. For beans all you need is water and 1/4 onion; cook beans as directed; add salt about 30 min before done; heat a little oil; pour beans in pan (no water) and squeeze. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomatillo	1	lb		145.1497	26.4898	4.3545	4.6266
jalapeno	1/2			0.8156	0.1828	0.0256	0.0104
onion	1/2			32.0	7.472	0.88	0.08
cilantro	1	bunch		-	-	-	-
corn tortilla	12 -18			-	-	-	-
chicken	1	lb	cooked shredded	1301.8117	58.2413	67.3585	88.8135
feta cheese				-	-	-	-
cream			sour	-	-	-	-
onion	1/2		chopped	32.0	7.472	0.88	0.08
vegetable oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.