This recipe originated from the Canyon Ranch health resort in Tucson, AZ, where it is often requested. My version, however, uses vine ripened tomatoes which we find to have wonderful taste and a little less chilies than the original though, so that my kids can enjoy the wonderful flavors as well, without too much heat. If you like heat, feel free to add 1 to 2 more tsp of chili if you prefer. I like to serve this with my zesty black beans and corn salsa.
To make your sauce: Preheat the oven to 400 degrees F. Lightly coat a baking sheet with olive oil. Put your tomatoes, onion and garlic on baking sheet and roast for 20-25 minutes, or until onions are golden brown. Cool. Transfer your cooled tomato, onion and garlic mixture to a blender and then add the ground red chile, cumin, salt and pepper and blend until smooth. Set aside.
To prepare your chicken: Take both chicken breasts and cut in half, making 4 pieces. Make a paste or rub by combining the 1 tsp paprika, 1 tsp ground cumin, 1 tsp ground red chili, 1 tsp olive oil and 2 tsp of water. Mix well and rub all over your 4 chicken halves. Either grill or broil your chicken pieces for 3 to 5 minutes on each side, or until juices run clear. Cool your chicken pieces. When cool, slice each chicken breast half into 4 long strips.
Putting together your enchiladas: Lay 8 tortillas out on a flat surface. On each tortilla, layer 2 strips of chicken, 1 TBL of cheese, and 1 TBL of green chile. Roll tortillas up and place face down into a 13 x 9 casserole dish. Cover enchiladas with the enchilada sauce and then sprinkle remaining cheese onto the dish.
Reduce your oven temperature down to 350 degrees and bake enchiladas uncovered for 15 to 20 minutes or until cheese is melted and dish is hot and bubbly.
Garnish with sour cream and a sprinkle of cilantro, if desired.
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Serving Size: 1 Serving (832g) | ||
Recipe Makes: 4 | ||
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Calories: 1213 | ||
Calories from Fat: 297 (24%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33g | 44 % | |
Saturated Fat 14.3g | 71 % | |
Monounsaturated Fat 10g | ||
Polyunsanturated Fat 6.1g | ||
Cholesterol 128mg | 39 % | |
Sodium 706.2mg | 24 % | |
Potassium 1703.9mg | 45 % | |
Total Carbohydrate 175g | 51 % | |
Dietary Fiber 25.2g | 101 % | |
Sugars, other 149.8g | ||
Protein 63.5g | 91 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1213
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