Try this Chicken Enchiladas recipe, or contribute your own.
Suggest a better descriptionBoil 2 whole chicken breasts in water with salt, pepper, bay leaf, and 1/2 of the chopped onion. Cook 45 minutes or until tender. Cool. Drain and reserve broth for soup.
Shred the chicken and mix with the other half of the chopped onion, 1 cup Monterey Jack cheese, and parmesan cheese. Set aside.
In a blender, combine 1 can (13oz) tomatoes (whole or diced) with the green chiles, chili powder, cumin, heavy whipping cream, salt & pepper. Blend until smooth. Add more spice as needed to taste. Set aside.
In a frying pan with the 1/2 cup oil, fry flour tortllla for 3/5 seconds - or until soft. Drain on paper towels.
Place 1/8th of the chicken mixture on each tortilla and press flat. Add some shredded cheddar cheese and roll tightly. Place seam side down in a 13 x 9" baking dish. Pour the chili cream sauce over, covering completely. Top with more shredded jack and cheddar cheese. Bake at 375 degrees for 20-30 minutes. Garnish with sour cream, salsa, and guacamole.
I don't typically fry the tortillas to cut some of the fat out. I just soften them in a microwave for 30 seconds. I like extra sauce so I will most often make this with a large can of tomatoes and 2 to 3 cans of green chiles. I also make this hotter (or more mild) depending on who I am serving. And I prefer to bake this in a ceramic baking dish if I can.
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Serving Size: 1 Serving (187g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 722 | ||
Calories from Fat: 627 (87%) | ||
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Amt Per Serving | % DV | |
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Total Fat 69.6g | 93 % | |
Saturated Fat 16.5g | 83 % | |
Monounsaturated Fat 19.3g | ||
Polyunsanturated Fat 30.2g | ||
Cholesterol 82.2mg | 25 % | |
Sodium 246.4mg | 8 % | |
Potassium 252.7mg | 7 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 2.3g | ||
Protein 22.6g | 32 % | |
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: 722
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