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Nutrition Facts
Serving Size 237 g
(Approx. 6 Servings)
Amount Per Serving
Calories 250 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 690 mg 29%
Total Carbohydrate 32 g 11%
Dietary Fiber 4 g 16%
Sugars 5 g
Protein 21 g
Vitamin A 8% Iron 6%
Vitamin C 30% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Tomatillo Cilantro Enchiladas Verdes

Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
6  People


Recipe makes 6 Servings

3 H-E-B Fully Cooked Fully Fit Chicken Breasts
1 Lb tomatillos, husked
1/2 large white onions, peeled and quartered
3 peeled garlic, chopped
2 jalapeno peppers
1/2 Tsp kosher salt
1 cup(s) cilantro
1/2 small lime, juiced
12 yellow corn tortillas
1/2 cup(s) queso fresco, crumbled
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Preheat oven to 425°F . On a foil- lined baking sheet, roast tomatillos, onion, garlic and jalapeños 15 minutes.
Transfer roasted vegetables to a blender. Add salt, cilantro, and lime juice; blend until well combined.
Heat chicken as stated on package. Once heated shred chicken and set aside.
Heat tortillas in microwave until soft. Place two spoonfuls of shredded chicken in each tortilla and roll up, placing seam side down in a 13 x 9 inch baking dish. Repeat for each tortilla.
Top with tomatillo sauce and queso fresco.
Bake, uncovered, 15 minutes or until bubbly. Add salt if needed.



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