Enchiladas Recipe

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


Submitted by wyjmorg

Makes 5 servings



Our current favorite enchilada recipe.

Recipe Ingredients for Enchiladas

1/2 pounds skinless, boneless chicken breast meat - cut into chunks
1/2 cup can condensed cream of chicken soup (cup) (cup)
1/4 cups sour cream
1 teaspoon chili powder
1/2 tablespoon butter
1/2 small onion, chopped
1 tablespoon chopped green chilies, drained
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup green onions, chopped, divided
1/2 cup water
1/2 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
5 Whole Wheat Flour Tortillas
1 1/2 cups Cheddar cheese, shredded, divided
10 ounce enchilada sauce

Recipe Directions for Enchiladas

  1. Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.

  2. Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.

  3. Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.

  4. Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.

  5. Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

Categories

Chicken, Main Dish

Nutrition Facts
Serving Size 254.6g
Amount Per Serving
Calories
541
Calories from Fat
219
% Daily Value*
Total Fat
24.3g
37%
Saturated Fat
10.6g
53%
Trans Fat
0.0g
Cholesterol
72mg
24%
Sodium
878mg
37%
Potassium
830mg
24%
Total Carbohydrates
61.7g
21%
Dietary Fiber
18.7g
75%
Sugars
2.5g
Protein
28.3g
Vitamin A 20% Vitamin C 24%
Calcium 53% Iron 96%
* 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
  • Low in sugar
  • High in dietary fiber
  • High in iron
  • Very high in manganese
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