Saucy chicken enchiladas with fresh pulled chicken
Preheat oven to 350 degrees.
In 5-6 qt. pan, combine chicken breasts,parsley, bouillon and water/stock. Bring all to a boil until chicken is just barely done about 12-15 minutes. Cooking time will vary based on the size of the chicken breasts. Remove chicken and let sit until cool enough to touch and shred with a fork. (I normally cut it in chunks and chop with my pampered chef chopper till it's a coarse cut. It's faster and tastes the same). In a large sauce pan combine, shredded chicken, butter, onion, jalapeno, garlic, white pepper and salt. saute on low heat for about 8 minutes and turn off heat.
Grease or spray a 11x13" baking dish with cooking spray
On a flat surface, spoon about 1/12th of the chicken mixture into a tortilla, sprinkle with a little cilantro and cheese, roll burrito style and place open side down in baking dish. Do this for all 12 tortillas. placing side by side in the dish.
In a sauce pan add sour cream and enchilada sauce. Turn on low heat and using a whisk, stir until it represents a thick creamy soup. It take about 8 minutes on a gas stove.
Pour the sauce evenly over the enchiladas. Cover with aluminum foil and bake 20 minutes.
Sometimes I use the large tortillas I can only fit about 6 in the dish. Because I'm only feeding 2, this works well to have a few left over and a whole dish I can freeze. This is a great make ahead and freeze meal.
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|Serving Size: 1 Serving (659g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 293 (24%)|
|Amt Per Serving||% DV|
|Total Fat 32.6g||43 %|
|Saturated Fat 10.7g||53 %|
|Monounsaturated Fat 13.4g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 105.7mg||33 %|
|Sodium 2238.4mg||77 %|
|Potassium 1102.8mg||29 %|
|Total Carbohydrate 159.1g||47 %|
|Dietary Fiber 10.4g||42 %|
|Sugars, other 148.7g|
|Protein 62.7g||90 %|
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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: 1198
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