4 Serves
90 Mins
30 g
80 g
25 g
Preheat your oven to 190°C and prepare a baking dish.
Ingredients, vitamins, and health benefits
Salsa Verde
Oil
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MexicanVitamin E
2 mg / 15 mgVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
80 µg / 400 µgCalcium
504 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
58 mg / 420 mgPhosphorus
612 mg / 1,250 mgPotassium
390 mg / 4,700 mgSodium
1300 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
18 µg / 55 µgFiber
7 g / 28 gSugar
8 g / 50 gSaturated Fat
11 g / 20 gCholesterol
101 mg / 300 mgCaffeine
0 mgNet Carbs
73 gAlcohol
0 g
Heat the salsa verde in a saucepan over medium heat until simmering.
Lightly fry the corn tortillas in a frying pan with a small amount of oil to make them pliable.
Fill each tortilla with shredded chicken and a sprinkle of Monterey Jack cheese, then roll them tightly.
Arrange the rolled tortillas in the baking dish, cover with the warm salsa verde, and top with remaining cheese.
Bake in the oven for 20 minutes until the cheese is melted and the sauce is bubbling.
Corn Tortillas
Shredded Chicken
Monterey Jack Cheese
Salt
Black Pepper
Vitamin A
136 µg / 900 µgVitamin C
10 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
80 µg / 400 µgCalcium
504 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
58 mg / 420 mgPhosphorus
612 mg / 1,250 mgPotassium
390 mg / 4,700 mgSodium
Fiber
7 g / 28 gSugar
8 g / 50 gSaturated Fat
11 g / 20 gCholesterol
101 mg / 300 mgCaffeine
0 mgNet Carbs
30
g5
g25
g
Italian
Zinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
18 µg / 55 µgAlcohol
0 g