Try this Chicken Enchiladas recipe, or contribute your own.
Suggest a better descriptionHeat oven to 350.
Combine all sauce ingredients in 2-quart saucepan. Cook over medium heat until mixture comes to a full boil (3-4 minutes). Cool slightly. Place mixture in blender container or food processor bowl fitted with metal blade. Cover; blend 1 minute or until smooth; set aside.
Melt butter in skillet until sizzling; add onion. Cook over medium-high heat, stirring occasionally, until onion is softened (3-4 minutes). Stir in 1/2 cup mole sauce, shredded chicken and ground red pepper; mix well.
Divide chicken mixture among tortillas and roll up. Place into 9x13 baking dish, seam side down. Pour remaining mole sauce over tortillas; sprinkle with cheeses.
Bake 20-25 minutes or until hot and bubbly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (1604g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 3112 | ||
Calories from Fat: 1819 (58%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 202.1g | 269 % | |
Saturated Fat 71.7g | 358 % | |
Monounsaturated Fat 76.7g | ||
Polyunsanturated Fat 35.9g | ||
Cholesterol 950.7mg | 293 % | |
Sodium 3759.4mg | 130 % | |
Potassium 2876.5mg | 76 % | |
Total Carbohydrate 68.5g | 20 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 62.9g | ||
Protein 247.6g | 354 % | |
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: 3112
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.