10-Minute Enchiladas

10-Minute Enchiladas

Health Rating
Prep Cook Ready in Servings
10 min 10 min 20 min 5

Ingredients


12 small tortilla(s) Tortilla, corn (or any gluten free variety)
1/2 cup Enchilada sauce, canned (to line the bottom of the pan)
1/2 cup Cilantro (coriander) (for the filling)
2 cup shredded Chicken, cooked (for the filling)
1 cup Enchilada sauce, canned (for the filling)
2 cup Enchilada sauce, canned (to dip tortillas)
1 cup, shredded Cheddar cheese
2 tsp Onion powder (for sauce)
1 tsp Oregano, dried (for sauce)
2 tsp Garlic powder (for sauce)
1/4 cup Chili powder (for sauce)
3 tbsp Barley flour (or rice flour, for sauce)
3 tbsp Extra virgin olive oil (for sauce)
1 1/2 cup Chicken broth (stock) (for sauce)
1 1/2 cup Water (for sauce)
1/8 tsp Salt (to taste, for sauce)

Instructions


For the Enchiladas: If tortillas were stored in the fridge, or are not very flexible, wrap them in a paper towel and microwave for 30 seconds to heat them up.

Spread about ½ cup of enchilada sauce over the bottom of a 9x13 glass (microwave safe) pan.

In a medium bowl, mix the cilantro, chicken, and about 1 cup of enchilada sauce together so that they are evenly combined. This is the filling for the enchiladas.

Pour 2 cups enchilada sauce into a wide bowl. Dip each tortilla into the enchilada sauce, fill with 2½-3 tablespoons of chicken filling, and roll. Place in the pan prepared with the enchilada sauce and repeat with the remaining tortillas and filling.

Spread any remaining enchilada sauce over the top of the enchiladas. Sprinkle with the shredded cheese.

Microwave for 5-7 minutes, or until the cheese is melted, the sauce is bubbly, and the enchiladas are heated through.

To make enchilada sauce from scratch:

In a saucepan mix together onion powder, oregano, garlic powder, chili powder, buckwheat flour, and the oil. Heat over medium-high while whisking until fragrant about 3-5 minutes.

Continue whisking and add the chicken broth and water and whisk until smooth. Heat until the sauce comes to a boil, and then simmer for 2-3 minutes or until the sauce is thickened. Season to taste with salt.

Serve and enjoy!

Nutrition Facts

Per Portion

Calories 473
Calories from fat 234
Calories from saturated fat 78
Total Fat 26.0 g
Saturated Fat 8.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.7 g
Monounsaturated Fat 11.7 g
Cholesterol 75 mg
Sodium 1483 mg
Potassium 394 mg
Total Carbohydrate 34 g
Dietary Fiber 5.1 g
Sugars 3.6 g
Protein 25.4 g

Dietary servings

Per Portion


Grain 1.2
Meat 0.8
Milk Alternative 0.5
Vegetables 0.2

Energy sources


Pygal29%449.49549016828917141.4235187207183349%359.1569257898326280.2386576470409521%325.2193308348218126.4497207458985629%49%21%CarbohydratesFatProtein

Notes:

You can use store bought or homemade enchilada sauce for this recipe! 

Recipe from:
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