1. Adjust oven rack to middle position and heat oven to 400 degrees. Grease 13- by 9-inch baking dish. Puree enchilada sauce and 1 cup cilantro in blender. Combine 1 cup enchilada sauce mixture, chicken, and 1? cups cheese in large bowl and toss to combine. Season with salt and pepper.
2. Wrap tortillas in clean kitchen towel and microwave until pliable, 30 to 90 seconds. Top each tortilla with ? cup chicken mixture and roll tightly. Arrange, seam-side down, in prepared baking dish. Spray lightly with cooking spray, then top with additional 1 cup enchilada sauce mixture and remaining cheese. Bake until cheese is melted and enchiladas are heated through, 15 to 20 minutes. Sprinkle with remaining cilantro. Serve, passing remaining sauce at table.
You can use shredded mild cheddar cheese in place of the Mexican blend. May be served topped with shredded lettuce and diced tomatoes if desired.
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|Serving Size: 1 Serving (309g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 415 (50%)|
|Amt Per Serving||% DV|
|Total Fat 46.2g||62 %|
|Saturated Fat 20.9g||105 %|
|Monounsaturated Fat 15.2g|
|Polyunsanturated Fat 6.3g|
|Cholesterol 205.7mg||63 %|
|Sodium 601.3mg||21 %|
|Potassium 586.5mg||15 %|
|Total Carbohydrate 38.7g||11 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 33.2g|
|Protein 63.3g||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: 827
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