Try this Chicken Enchiladas recipe, or contribute your own.
Suggest a better descriptionBring 4 quarts of water to a boil in a large stock pot. Add chicken, chicken bouillon, salt, pepper, and garlic powder. Simmer over medium heat for 45-60 minutes, or until chicken is fully cooked. Remove pot from heat and take out the chicken. Shred chicken once it is cool enough to handle. (I put it straight into my Kitchen Aid mixer with the paddle attachment and turn it on to shred. Keep close watch as some of the chicken can fly out of the bowl.)
Spray a 9x13 pan with cooking spray. Mix cheeses together. Put about 1/3 C chicken and 1/4 C cheese into a tortilla and roll it up. Place, seam down, in pan. Repeat until all ingredients are used. Pour enchilada sauce evenly over the enchiladas, top with about 1/2 C shredded cheese, and cover pan with foil. Cook or freeze.
To cook now:
Bake, covered, at 350° for 30 minutes, then uncovered about 5-10 minutes.
To cook from frozen:
Straight from the freezer. Bake, covered, at 350° for 45-60 minutes, then uncovered about 5-10 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (836g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 2288 | ||
Calories from Fat: 679 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 75.5g | 101 % | |
Saturated Fat 29.6g | 148 % | |
Monounsaturated Fat 31.7g | ||
Polyunsanturated Fat 10.4g | ||
Cholesterol 88.2mg | 27 % | |
Sodium 5604.7mg | 193 % | |
Potassium 1015.6mg | 27 % | |
Total Carbohydrate 321.9g | 95 % | |
Dietary Fiber 21.1g | 84 % | |
Sugars, other 300.9g | ||
Protein 74.8g | 107 % | |
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: 2288
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