Chicken Enchiladas

Chicken Enchiladas

Health Rating
Prep Cook Ready in Servings
30 min 30 min 1 h 8
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Ingredients


1/2 tsp All-purpose white flour
1 cup, shredded Cheddar cheese
4 breast Chicken breast, boneless, skinless
4 chile Chipotle chiles in adobo sauce, La Costena (seeded, minced)
2 tsp Cumin (powder)
1 1/2 cup Enchilada sauce, canned
1 cup Frozen yellow corn kernels (thawed)
2 clove(s) Garlic (minced)
2 tsp Garlic powder
1 can (4oz) Green chiles, canned (seeded, chopped)
1 medium Red onion (chopped)
1/4 tsp Salt and pepper (to taste)
1 tsp Steak spice (or Mexican Spice Blend)
1 can (28oz) Tomatoes, canned, stewed
16 small tortilla(s) Tortilla, corn
3 tbsp Vegetable oil

Instructions


Coat large sauté pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Sauté onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, sauté 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to sauté pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving.

Garnish with chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes.

Serve with Spanish rice and beans.

Nutrition Facts

Per Portion

Calories 377
Calories from fat 120
Calories from saturated fat 40
Total Fat 13.3 g
Saturated Fat 4.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.0 g
Monounsaturated Fat 3.7 g
Cholesterol 82 mg
Sodium 967 mg
Potassium 665 mg
Total Carbohydrate 31 g
Dietary Fiber 5.2 g
Sugars 6.7 g
Protein 33 g

Dietary servings

Per Portion


Grain 0.8
Meat 1.3
Milk Alternative 0.3
Vegetables 1.2

Energy sources


Pygal 33% 455.369513651 150.061164767 32% 386.623067119 282.499699896 35% 301.4536439 155.877980069 33% 32% 35% Carbohydrates Fat Protein
Recipe from: Food Network
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