Submitted by Tammy Simmons

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Name: Chicken Enchiladas
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 6
Cuisine: Mexican
Ingredients: 1 1/2 lb boneless chicken breast halves; 1 large onion; 1/2 cup loosley packed cilantro; 1 teaspoon crushed red pepper; 2 fresh jalapeno peppers seeded and chopped; 2 teaspoons chili powder; 1 clove garlic minced; 1 tbsp cooking oil; 1 19-oz can enchilada sauce; 1 tbsp canned diced green chili peppers; 1 cup cooking oil; 10 6 inch tortillas; 1 cup Monterey Jack cheese (4 oz); 1 cup chedar cheese (4 oz) shredded; 1 2.25-oz can black olives; 1/2 red onion chopped

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INGREDIENTS

1 1/2 lb boneless chicken breast halves
1 large onion
1/2 cup loosley packed cilantro
1 teaspoon crushed red pepper
2 fresh jalapeno peppers ; seeded and chopped
2 teaspoons chili powder
1 clove garlic ; minced
1 tbsp cooking oil
1 19-oz can enchilada sauce
1 tbsp canned diced green chili peppers
1 cup cooking oil
10 6 inch tortillas
1 cup Monterey Jack cheese ; (4 oz)
1 cup chedar cheese ; (4 oz) shredded
1 2.25-oz can black olives
1/2 red onion ; chopped

Servings

INSTRUCTIONS

Rinse chicken and pat with paper towels. In a large sauce pan combine all ingredien except cheese (Only half of chili perers and jalapenos ) Add enough water to cover chicken. Bring to a boil and reduce heat. After done, remove chicken and shred. Discard cooking liquid. In a large skillet heat the 1 tbls oil. Add remaining chili peppers and jalapenos and chicken and 1/2 enchilada sauce. Bring to a boil and reduce heat and simmer. In med skillet heat 1 cup oil. Fry tortillias quickly. Place 1/3 chicken mixture into tortillias and fold up. Place in lightly greased baking dish. Pour remaining enchilada sauce over the top and cover with foil. Bake at 350 degrees for 20-30 minutes. Uncover and sprinkle with cheese and bake 2-3 minutes more to melt cheese. Serve with sour cream and guacamole.

NOTES

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Chicken Enchiladas

1 1/2 lb boneless chicken breast halves
1 large onion
1/2 cup loosley packed cilantro
1 teaspoon crushed red pepper
2 fresh jalapeno peppers seeded and chopped
2 teaspoons chili powder
1 clove garlic minced
1 tbsp cooking oil
1 19-oz can enchilada sauce
1 tbsp canned diced green chili peppers
1 cup cooking oil
10 6 inch tortillas
1 cup Monterey Jack cheese (4 oz)
1 cup chedar cheese (4 oz)  shredded
1 2.25-oz can black olives
1/2 red onion chopped

Rinse chicken and pat with paper towels. In a large sauce pan combine all ingredien except cheese (Only half of chili perers and jalapenos ) Add enough water to cover chicken. Bring to a boil and reduce heat. After done, remove chicken and shred. Discard cooking liquid. In a large skillet heat the 1 tbls oil. Add remaining chili peppers and jalapenos and chicken and 1/2 enchilada sauce. Bring to a boil and reduce heat and simmer. In med skillet heat 1 cup oil. Fry tortillias quickly. Place 1/3 chicken mixture into tortillias and fold up. Place in lightly greased  baking dish. Pour remaining enchilada sauce over the top and cover with foil. Bake at 350 degrees for 20-30 minutes. Uncover and sprinkle with cheese and bake 2-3 minutes more to melt cheese. Serve with sour cream and guacamole.

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Nutrition

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Serving Size: 1 Serving (444g)
Recipe Makes: 6

Calories: 1161
Calories from Fat: 558 (48%)

Amt Per Serving		% DV

	Total Fat 62g	83 %
	Saturated Fat 12.2g	61 %
	Monounsaturated Fat 35.1g
	Polyunsanturated Fat 11.3g
Cholesterol 49.6mg		15 %
Sodium 479.4mg		17 %
Potassium 703mg		19 %
Total Carbohydrate 128.6g		38 %
	Dietary Fiber 18.8g	75 %
	Sugars, other 109.8g
Protein 30.6g		44 %
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: 1161

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