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Chicken Enchiladas Recipe

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


Submitted by bethhooten

Makes 6 servings



http://letsdishrecipes.blogspot.com/2011/10/chicken-enchiladas-with-red-chile-sauce.html

Recipe Ingredients for Chicken Enchiladas

1 medium onion, finely chopped
1 pepper jalapeno
1 tablespoon canola oil
2 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
3 teaspoons sugar
16 oz. tomato sauce
1 cup water
12 ounces boneless, skinless chicken breasts
2 cup shredded cheddar cheese
1/2 cup minced fresh cilantro
24 g 12 (6-inch) soft corn or flour tortillas
1 Cooking spray
1 Salt and pepper, to taste

Recipe Directions for Chicken Enchiladas

  1. Heat the oil in a large saucepan over medium heat. Add the onion, jalapeno, garlic and 1/2 teaspoon salt. Cook, stirring often, until the onions and peppers have softened, 5-7 minutes. Stir in the chili powder, cumin, and sugar, and cook for an additional minute. Stir in the tomato sauce and water. Bring to a simmer.

  2. Place the chicken breasts into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through, about 12-20 minutes, depending on the size and thickness of the chicken breasts you are using. Transfer the chicken to a plate, and set aside to cool. Continue to simmer the sauce over medium heat until slightly thickened, about 5 minutes.

  3. Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Season sauce with additional salt and pepper to taste. Transfer the leftover onion mixture from the strainer to a large bowl and set aside. Shred the chicken into bite-sized pieces and add to the onion mixture. Stir 1/4 cup of the enchilada sauce, 1/2 cup cheddar cheese, 1/2 cup Monterrey Jack cheese and the cilantro into the chicken and onions. Toss to combine.

  4. Spoon about 1/3 cup of the chicken mixture evenly down the center of each tortilla (if necessary, soften the tortillas by heating them in the microwave). Tightly roll each tortilla and lay seam-side down in a greased 913 inch baking dish. Pour the remaining enchilada sauce evenly over the top of the enchiladas. Top with the remaining cheese. Cover dish with foil and bake at 400 degrees for 20 minutes. Remove foil and bake another 5 minutes, or until cheese is browned and bubbly.

Categories

Main Dish

Nutrition Facts
Serving Size 244.2g
Amount Per Serving
Calories
336
Calories from Fat
180
% Daily Value*
Total Fat
20.0g
31%
Saturated Fat
9.4g
47%
Trans Fat
0.0g
Cholesterol
90mg
30%
Sodium
710mg
30%
Potassium
536mg
15%
Total Carbohydrates
12.4g
4%
Dietary Fiber
2.8g
11%
Sugars
6.6g
Protein
27.8g
Vitamin A 31% Vitamin C 17%
Calcium 32% Iron 15%
* 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
B
  Good points
  • High in phosphorus
  •   Bad points
  • High in saturated fat
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