Recipe Details
Ingredients
-
10tomatillos, husked
-
1smallonion, chopped
-
3clovesgarlic, chopped
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2jalapeno peppers, chopped
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¼cupchopped fresh cilantro
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salt and pepper to taste
Cooking Directions
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Place tomatillos in a nonreactive saucepan with enough water to cover. Bring to a boil. Simmer until tomatillos soften and begin to burst, about 10 minutes.
-
Drain tomatillos and place in a food processor or blender with onion, garlic, jalapeño peppers, cilantro, salt, and pepper. Blend to desired consistency.
Tips
For green chilaquiles, pour the sauce over tortilla chips, shredded cooked chicken, and shredded Monterey Jack; then heat the mixture under the broiler.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe16 | |
| Calories10 | |
| % Daily Value * | |
| Total Fat 0g |
0% |
| Sodium 1mg |
0% |
| Total Carbohydrate 2g |
1% |
| Dietary Fiber 1g |
2% |
| Total Sugars 1g |
|
| Protein 0g |
1% |
| Vitamin C 4mg |
4% |
| Calcium 4mg |
0% |
| Iron 0mg |
1% |
| Potassium 73mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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