Fantastic Enchiladas
Directions
Preheat oven to 350 degrees F. Make sauce: In a saucepan heat 3 tablespoons oil, add flour and cook, whisking, 1 minute. Add chili powder and cook 30 seconds. Stir in stock, tomato puree, oregano and cumin and bring to a boil. Reduce heat and simmer 15 minutes until flavors are well-blended. Season to taste with salt.
Combine cheese, chicken and onion for filling. Heat remaining 1/2 cup oil in a skillet until hot. Using tongs dip in tortillas, one at a time, to soften, and drain on paper towels. Dip each tortilla in sauce. On a plate fill with a generous spoonful of filling and roll up; place enchilada seam-side down in a baking dish and repeat until all ingredients are used up. Top with remaining sauce. Bake 30 minutes. To serve, top with sour cream and scallions.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (12860g) | ||
Recipe Makes: 4 | ||
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Calories: 14874 | ||
Calories from Fat: 6063 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 673.7g | 898 % | |
Saturated Fat 341.1g | 1705 % | |
Monounsaturated Fat 214.6g | ||
Polyunsanturated Fat 73.3g | ||
Cholesterol 1851.6mg | 570 % | |
Sodium 13016.7mg | 449 % | |
Potassium 43713.3mg | 1150 % | |
Total Carbohydrate 1683.2g | 495 % | |
Dietary Fiber 291.5g | 1166 % | |
Sugars, other 1391.7g | ||
Protein 700.3g | 1000 % | |
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: 14874
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