Try this Chicken Enchiladas recipe, or contribute your own.
Suggest a better descriptionCombine the chopped chicken, green chilies, and red salsa in a bowl.
In a large skillet, combine the salt and whipping cream.
In a small skillet pour some olive oil for frying the tortillas, 2-3 seconds each side. Then dip into the large skillet of cream and salt. I then sit the tortilla on a plate and take a spoon full of the chicken mixture from the bowl to fill the tortilla with and roll it.
Place the rolled tortilla flap down into a rectangular baking pan. When all tortillas are filled and in the baking pan, pour the remainder of the large skillet's cream leftovers on top of the enchiladas and sprinkle shredded cheese.
Bake uncovered at 350 degrees for 20-25 minutes.
Add some pinto beans, rice, and the remainder of the red salsa with some chips and you have a full on Mexican meal!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (339g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 642 | ||
Calories from Fat: 347 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.5g | 51 % | |
Saturated Fat 17.3g | 87 % | |
Monounsaturated Fat 12.5g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 150.9mg | 46 % | |
Sodium 753mg | 26 % | |
Potassium 216.4mg | 6 % | |
Total Carbohydrate 38.3g | 11 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 34g | ||
Protein 39.9g | 57 % | |
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: 642
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