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Chicken Enchiladas Recipe
|Cooked shredded chicken breast||3 Cup (48 tbs)|
|Shredded reduced fat monterey jack cheese||5 Ounce (1 1/4 Cups)|
|Snipped chives||1 Cup (16 tbs)|
|Minced garlic||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Enchilada sauce||29 Ounce (1 Can)|
|Corn tortillas||12 , warmed|
|Shredded reduced fat cheddar cheese||2 Ounce (1/2 Cup)|
|Canned sliced pitted ripe olives||2 Ounce, drained (1 Can)|
Calories 625 Calories from Fat 242
% Daily Value*
Total Fat 27 g41.2%
Saturated Fat 9.9 g49.7%
Trans Fat 0 g
Cholesterol 74.6 mg24.9%
Sodium 1599.9 mg66.7%
Total Carbohydrates 63 g20.9%
Dietary Fiber 4.3 g17.1%
Sugars 0.4 g
Protein 33 g65.2%
Vitamin A 58.2% Vitamin C 10%
Calcium 34.9% Iron 18.8%
*Based on a 2000 Calorie diet
In a large bowl, combine the chicken, 3/4 cup of the Monterey Jack cheese, 1/2 cup of the chives, the garlic, cumin and pepper.
Set the chicken mixture aside.
Spread 1/2 cup of the enchilada sauce in a 13" X 9" X 2" baking pan.
Transfer the remaining sauce to a large skillet.
Heat the sauce until warm.
To soften each tortilla, completely submerge it in the sauce.
Shake off the excess sauce and transfer the tortilla to a plate.
Spoon about 1/4 cup of the chicken filling down the center and roll up to enclose.
Place, seam side down, in the prepared baking pan.
Repeat softening and filling the remaining tortillas.
Pour the remaining sauce over the filled tortillas.
Top with the remaining 1/2 cup of Monterey Jack cheese, the cheddar cheese, the remaining 1/2 cup of chives and the olives.
Cover with foil and bake about 30 minutes or until bubbly.