Green Tomatillo Chicken Enchiladas with Charred Chilli Sauce
Inspired by techniques from Serious Eats, America's Test Kitchen and NYT Cooking.
Charring tomatillos, poblanos and garlic under the grill builds a smoky, tangy green sauce that bathes shredded chicken enchiladas before they're baked bubbling hot. Soured cream and crumbled queso fresco finish the dish with cooling contrast.
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Method
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Why this label?
53.1 g protein for 711 kcal = 7.5 g per 100 kcal, so protein gives about 30% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 2.8 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 459 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- grill (broiler) pan or rimmed baking tray lined with foil
- bowl and a plate to cover it
- blender
- medium saucepan with a lid
- instant-read thermometer
- two forks
- large bowl
- frying pan
- tongs
- wire rack
- baking dish (about 23 x 33 cm)
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 711 kcal |
| Protein | 53.1 g |
| Carbohydrate | 55.8 g |
| of which sugars | 12.9 g |
| of which free sugars | 0 g |
| Fat | 31.9 g |
| of which saturates | 12.7 g |
| Fibre | 10.2 g |
| Salt | 2.92 g |
Protein per 100 kcal
7.5 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
