An easy to make Mexican dish.
Cut chicken into strips and cook in skillet. Chop onion and pepper into pieces no bigger then an inch. Add to cook chicken and season with seasoning.
Pour one can of enchilada sauce in the bottom of a 8-12 baking pan with tall sides. (Cake pan works fine). Spoon chicken veg mixture into the centre strip of tortilla and sprinkle with cheese. Roll tortilla into a tube spreading mixture througout and place in pan. Keep doing this until the pan is full. Usually fits 8.
Cover with remaining enchilada sauce and sprinkle remaining cheese on top. Bake at 350 F for 20 mins or until cheese is melted and sauce is bubbling.
Serve with sour cream.
Don't over fill the tortillas and place them edge down.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (222g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 349 | ||
Calories from Fat: 248 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.6g | 37 % | |
Saturated Fat 16.9g | 85 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 81.8mg | 25 % | |
Sodium 887.3mg | 31 % | |
Potassium 538mg | 14 % | |
Total Carbohydrate 10.5g | 3 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 8.7g | ||
Protein 16.6g | 24 % | |
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: 349
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