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Canyon Ranch Chicken Enchiladas Recipe

Looking for an easy Canyon Ranch Chicken Enchiladas recipe? Learn how to make Canyon Ranch Chicken Enchiladas using healthy ingredients.


Submitted by athena71

Makes 5 servings



Canyon Ranch Grilled Chicken Enchiladas

Recipe Ingredients for Canyon Ranch Chicken Enchiladas

1 tbsp olive oil
16 Roma tomatoes, quartered
1 medium onion, sliced
6 cloves garlic, peeled
2 tsp chili powder
2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
1 tsp paprika
1 tsp chili powder
1 tsp ground cumin
1 tsp olive oil
12 oz boneless, skinless chicken breast
4 medium flour tortillas
1/2 cup shredded cheddar
1/2 cup diced green chile

Recipe Directions for Canyon Ranch Chicken Enchiladas

  1. For sauce, preheat oven to 400°F. Lightly coat a baking sheet with oil. Place tomatoes, onion and garlic on baking sheet. Roast 15 minutes or until onion and garlic turn golden brown. While the vegetables are roasting, start preparing the enchiladas (see below). Remove vegetables from oven. Cool. Place in a blender along with chili powder, cumin, salt, and pepper and puree until smooth. Set aside.

  2. For the enchiladas, combine paprika, cumin, and chili powder in a small bowl. Add oil and 2 tsp water and mix to form a paste. Pat all of spice paste on chicken. Grill or broil chicken 3 to 5 minutes on each side or until juices run clear when pierced with a fork. Cool and slice each breast into long strips (about 3/4 inches wide and 4 inches long). Lay tortillas on a flat surface. Place 3 chicken strips, 2 tbsp cheese, and 2 tbsp green chile on each tortilla. Roll and place in a 9" x 13" baking pan. Cover with sauce. Reduce oven heat to 350°F. Cook enchiladas 15 to 20 minutes or until sauce is bubbly.

  3. While the enchiladas are cooking, prepare the calabacitas. Increase oven heat to 425°F. Lightly coat a sheet pan with 1 tbsp oil. Lay zucchini and yellow squash on sheet pan and roast 5 to 10 minutes or until golden brown. Lightly coat a sauté pan with 2 tsp oil. Add zucchini, squash, tomato, onion, and corn. Sauté over medium heat about 5 minutes. Add oregano, salt, and pepper. Serve with enchiladas.

Categories

Chicken, Main Dish, Advance

Nutrition Facts
Serving Size 540.3g
Amount Per Serving
Calories
308
Calories from Fat
79
% Daily Value*
Total Fat
8.8g
14%
Saturated Fat
2.0g
10%
Trans Fat
0.0g
Cholesterol
60mg
20%
Sodium
401mg
17%
Potassium
1312mg
37%
Total Carbohydrates
30.6g
10%
Dietary Fiber
7.5g
30%
Sugars
12.5g
Protein
29.7g
Vitamin A 84% Vitamin C 151%
Calcium 14% Iron 20%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • High in niacin
  • High in phosphorus
  • High in potassium
  • High in selenium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
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