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Preheat the oven to 275 degrees F.
Wrap corn tortillas in foil and warm in the oven. Bring broth to a boil in a saute pan. Set chicken into broth with bay and oregano and onion. Return to a boil, cover and reduce heat to simmer. Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks. Add 1/2 cup of cooking liquid and tomato paste, spices and salt and work through the chicken using the forks.
Combine all sauce ingredients and heat through, keeping warm until needed.
Remove tortillas from oven and switch broiler on high.
Spread refried beans on tortilla. Pile chicken mixture into warm corn tortillas and roll. Line casserole or baking dish with enchiladas, seam side down. Pour hot tomato sauce over the chicken enchiladas and top with cheese. Place in enchiladas in hot oven 6 inches from broiler and broil 5 minutes to melt cheese and set enchiladas. Serve with sour cream and guacamole.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2148g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2622 | ||
Calories from Fat: 1539 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 170.9g | 228 % | |
Saturated Fat 57.2g | 286 % | |
Monounsaturated Fat 67.4g | ||
Polyunsanturated Fat 32.6g | ||
Cholesterol 763.4mg | 235 % | |
Sodium 4970.3mg | 171 % | |
Potassium 3382.7mg | 89 % | |
Total Carbohydrate 34.7g | 10 % | |
Dietary Fiber 10.6g | 42 % | |
Sugars, other 24.1g | ||
Protein 221.8g | 317 % | |
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: 2622
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