Chicken Enchiladas Recipe

Summary

Health IndexAverageCuisine
CourseMethod
Main Ingredient

Ingredients

 Chopped onion1⁄4 Cup (4 tbs)
 Boneless chicken breasts3⁄4 Pound
 Garlic1 Clove (5 gm), minced
 Chili powder1⁄4 Teaspoon
 Cumin1⁄2 Teaspoon
 Margarine2 Tablespoon
 Flour2 Tablespoon
 Skim milk1 1⁄2 Cup (24 tbs)
 Lemon juice1 Teaspoon
 Grated low fat monterey jack cheese1 Cup (16 tbs)
 Freshly ground black pepper1⁄4 Teaspoon
 Hot green chili peppers3 Tablespoon, chopped (Canned)
 Corn tortillas8

Nutrition Facts

Serving size: Complete recipe

Calories 1964 Calories from Fat 481

% Daily Value*

Total Fat 54 g82.5%

Saturated Fat 23.1 g115.4%

Trans Fat 1.8 g

Cholesterol 254.7 mg84.9%

Sodium 2426.7 mg101.1%

Total Carbohydrates 199 g66.3%

Dietary Fiber 10 g40.1%

Sugars 23.4 g

Protein 168 g335.7%

Vitamin A 52.1% Vitamin C 208%

Calcium 179.4% Iron 81.1%

*Based on a 2000 Calorie diet

Directions

Preheat oven to 350°.
Rinse chicken and pat dry.
Poach or steam chicken breasts for 5 or 6 minutes or until white throughout.
Cool under running water, then dice into 1/4 inch cubes.
Place in small bowl and mix with onion, garlic, chili powder and cumin.
In a small saucepan over medium heat, melt margarine.
Add flour and cook 1 to 2 minutes, stirring frequently.
Whisk in skim milk, stirring constantly.
Bring mixture to a boil; reduce heat.
Stir in pepper, lemon juice and 1/2 of cheese (reserve remainder of cheese).
In a nonstick pan over medium heat, briefly heat each tortilla on each side until soft.
Place tortillas on flat surface and add 1 to 2 tablespoons of chicken and 1 tablespoon of reserved cheese.
Roll and place, seam side down, in a 9 x 13 x 2 inch baking dish.
Repeat for each tortilla.
Pour sauce over enchiladas and top with chili peppers.
Bake 20 to 25 minutes.
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