Try this Green Chile Chicken Enchiladas recipe, or contribute your own.
Suggest a better descriptionIf using raw tortillas, begin cooking them on the griddle until lightly golden brown on each side.
Season chicken with garlic powder and about 1 tsp salt. In a skillet, heat olive oil, then cook chicken until 165 degrees. Remove from pan and allow to rest for 10 minutes, then dice.
Heat enchilada sauce in the pan the chicken was just cooked in. Add 1 tsp salt to the sauce.
Coat the bottom of a 9x13 casserole dish with 1 cup of sauce.
Add diced chicken to the remaining sauce.
Pour 1/3 cup chicken sauce mixture and 1/4 cup shredded cheddar cheese to each tortilla, and wrap each one like a burrito.
Roll each tortilla in the sauce in the casserole dish before placing it in the dish.
If there is any remaining sauce after all the tortillas have been filled, pour the sauce over the enchiladas.
Cover with aluminum foil and bake at 400 degrees for 20 minutes.
Remove from oven, sprinkle remaining 1/2 cup of cheese over all the enchiladas. Bake for another 5 to 10 minutes until the cheese is melted.
Serve with Mexican or Spanish rice, corn, sour cream, and salsa or pico de gallo.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (395g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 1289 | ||
Calories from Fat: 416 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 46.3g | 62 % | |
Saturated Fat 18.9g | 95 % | |
Monounsaturated Fat 19.1g | ||
Polyunsanturated Fat 5.9g | ||
Cholesterol 62.4mg | 19 % | |
Sodium 2495mg | 86 % | |
Potassium 579.6mg | 15 % | |
Total Carbohydrate 172.6g | 51 % | |
Dietary Fiber 10.4g | 42 % | |
Sugars, other 162.2g | ||
Protein 42.6g | 61 % | |
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: 1289
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