A delicious enchilada recipe handed down from my mother-in-law who moved here from Mexico.
Boil your chicken breast (leg or thigh works as well) until done, let it cool, then shred it.
While it's boiling, dice your onions adding in a palmful of crushed oregano to it, dice the tomatoes, shred the lettuce, and dice the garlic if it doesn't already come pre-diced/minced. Mix the sour cream with a small amount of milk until it's just creamy.
In a medium pot, add 2 tablespoons of oil and the diced garlic until golden brown. Add all the tomato sauce turning the heat to medium and simmer. Add crumbled oregano and bring it to a boil.
In a pan add oil and heat to simmering. Lightly fry the tortillas one at a time, gently turning it so it cooks on both sides being careful to not let them get too crispy, then dip it into the sauce before placing it on a plate for construction and serving.
To the prepared tortilla lay a thin layer of the shredded chicken and onion and roll it so it's a tube. You can optionally add more of the enchilada sauce ontop before dribbling the sour cream mixture over the top. Garnish with the lettuce, fresh tomato, and parmesan. Avocados would be a delicious addition as well.
If you have access to cotija Mexican cheese, use that instead of the parmesan at the end.
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Serving Size: 1 Serving (3305g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3069 | ||
Calories from Fat: 1244 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 138.3g | 184 % | |
Saturated Fat 23.9g | 119 % | |
Monounsaturated Fat 37.4g | ||
Polyunsanturated Fat 67.3g | ||
Cholesterol 437mg | 134 % | |
Sodium 1581.7mg | 55 % | |
Potassium 5982.9mg | 157 % | |
Total Carbohydrate 266g | 78 % | |
Dietary Fiber 40g | 160 % | |
Sugars, other 226.1g | ||
Protein 206g | 294 % | |
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: 3069
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