Chicken Enchiladas Recipe


Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelMedium
Health IndexAverageCourse
MethodMain Ingredient


 Canned chopped mild green chilies4 1⁄2 Ounce (1 Can Undrained)
 Loosely packed fresh cilantro3⁄4 Cup (12 tbs) (Leaves And Stem)
 Green onions3 , sliced
 Pickled jalapeno peppers slices2 Tablespoon
 Fresh lime juice2 Tablespoon
 Salt1⁄4 Teaspoon
 Water1⁄3 Cup (5.33 tbs)
 8 inch flour tortillas4
 Cooked chicken/Turkey8 Ounce, shredded to make 2 cups
 Heavy cream/Whipping cream1⁄4 Cup (4 tbs)
 Monterey jack cheese3 Ounce, shredded to make 3/4 cups

Nutrition Facts

Serving size: Complete recipe

Calories 1559 Calories from Fat 809

% Daily Value*

Total Fat 89 g136.9%

Saturated Fat 36.8 g183.8%

Trans Fat 0 g

Cholesterol 349.1 mg

Sodium 2627.9 mg109.5%

Total Carbohydrates 95 g31.5%

Dietary Fiber 5.5 g21.9%

Sugars 1.7 g

Protein 90 g180.9%

Vitamin A 88.3% Vitamin C 191.7%

Calcium 70.1% Iron 19.9%

*Based on a 2000 Calorie diet


1. Preheat the oven to 350°F. Grease an 11" by 7" baking dish.
2. In blender, combine chiles, cilantro, green onions, pickled jalapenos, lime juice, salt, and water; puree until smooth. Transfer to 8-inch skillet and heat to boiling over medium heat; boil 2 minutes. Dip one side of each tortilla in sauce; spread 1 tablespoon sauce over other (dry) side of tortillas; top with chicken. Roll up tortillas and place, seam side down, in prepared baking dish.
3. Stir cream into remaining sauce in skillet; spoon over filled tortillas. Cover with foil and bake 15 minutes. Remove foil; sprinkle with cheese and bake until cheese melts, about 5 minutes longer.