Chicken Enchiladas w/ Red Chili Sauce
by Britanytapani
These enchiladas take a little more time but are TOTALLY worth it! A more authentic taste and SO much flavor.
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INGREDIENTS
- -Heat cooking oil until shimmering. Add:
- 1 medium onion ; Chopped
- -Add to oil Cook stirring often until soft. Add:
- 3 medium Garlic cloves ; minced
- 3 tablespoon Chili Powder
- 2 teaspoons Coriander
- 2 teaspoons Ground cumin
- -Stir Constantly until fragrant (30 Sec) Add
- 12 ounces boneless chicken breasts ; cut into 1/4 in strips
- -Stir constantly until coated w/ spices. Add:
- 2 8 ounce cans Tomato sauce
- 3/4 cup water
- -Simmer uncovered until chicken is cooked (8 min)
- -Strain the chicken to get all sauce out.
- -Place chicken in freezer for 10 min to cool.
- -Add to chicken and mix well:
- 1/2 cup cilantro, fresh ; chopped
- 1 4 ounce can pickled Jalapeños ; drained and chopped
- 8 ounce sharp Cheddar cheese ; grated
- -Preheat oven to 300 degrees
- 1 package corn tortillas
- -Spray both sides of tortillas w cooking spray
- -Place on cookie sheet and place in oven for 4 min
INSTRUCTIONS
-Assembly instructions-
Smear entire bottom of 9 x 13 pan with 3/4 cup chili sauce. Place warm tortillas on the countertop and increase your oven temp to 400 degrees. Place 1/3 cup filling down the center of each tortilla. Roll each tortilla tightly by hand and place in pan, seam side down. Pour remaining chili sauce over top of enchiladas. Spread so that sauce covers all enchilada completely. Sprikle 1 cup grated cheese down the center of the pan. Cover with foil and bake on lower-middle rack until heated through and cheese is melted (20-25 min) Uncover and serve immediately.
Top enchiladas with Sour cream, Salsa, Gaucamole, Green onion, and Olives
Serve topping separately.
NOTES
Sauce and filling can be made 1-2 days ahead for easy assembly. Double the recipe for a crowd.
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (139g) | ||
| Recipe Makes: 12 Servings | ||
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| Calories: 170 | ||
| Calories from Fat: 67 (39%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 7.4g | 10 % | |
| Saturated Fat 4.2g | 21 % | |
| Monounsaturated Fat 2.1g | ||
| Polyunsanturated Fat 0.6g | ||
| Cholesterol 36.3mg | 11 % | |
| Sodium 1596.3mg | 55 % | |
| Potassium 343.6mg | 9 % | |
| Total Carbohydrate 12.7g | 4 % | |
| Dietary Fiber 2.5g | 10 % | |
| Sugars, other 10.1g | ||
| Protein 13.9g | 20 % | |
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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. |
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Calories per serving: 170
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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