Try this Chicken-Cilantro Enchiladas recipe, or contribute your own.
Suggest a better descriptionBring chicken breasts to boil in water with onion, garlic, and 1 tablespoon cilantro; reduce heat and simmer until tender, about 10 minutes. Remove chicken from broth when cool and shred meat. Add 1 1/3 cups broth to enchilada sauce; set aside. For filling, combine chicken, 2 cups cheese, green onions, and remaining tablespoon cilantro with salt, pepper, and crushed red pepper. Add 1 cup enchilada sauce to moisten. Fill each tortilla with chicken filling; roll and place in 9x13 inch greased baking dish, seam side down. Spoon remaining enchilada sauce over tortillas and sprinkle evenly with remaining 2 cups cheese. Cover baking dish with foil; place in preheated 350 degree oven for about 30 minutes or until sauce bubbles and cheese melts.
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Serving Size: 1 Serving (634g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 702 | ||
Calories from Fat: 279 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31g | 41 % | |
Saturated Fat 17.9g | 89 % | |
Monounsaturated Fat 9.3g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 166mg | 51 % | |
Sodium 23099mg | 797 % | |
Potassium 1445.5mg | 38 % | |
Total Carbohydrate 28.9g | 9 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 27.1g | ||
Protein 74.5g | 106 % | |
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: 702
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