Try this Jacob Vargas Enchiladas recipe, or contribute your own.
Suggest a better descriptionDirections: Boil the two chickens with the bouillon cube, salt and pepper until cooked through. Shred the chicken and set aside. Cook the tortillas over a range flame until warm. Heat vegetable oil in a frying pan and place tortillas into oil for a few seconds to crisp. Place on paper towel to remove excess oil. Next, dip the tortillas into the enchilada sauce, covering both sides. Place tortilla on dish and place equal amounts of chicken, cheddar cheese, and jack cheese on tortilla. Sprinkle with chopped onions, cilantro and olives. Roll tortilla and set on a baking sheet. Sprinkle cheese on top with some olives. Bake 15 minutes in a 350 degree oven. Serve with salsa and sour cream.
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Serving Size: 1 Serving (2292g) | ||
Recipe Makes: 1 servings | ||
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Calories: 4948 | ||
Calories from Fat: 2613 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 290.4g | 387 % | |
Saturated Fat 81.5g | 407 % | |
Monounsaturated Fat 118.1g | ||
Polyunsanturated Fat 66g | ||
Cholesterol 1380.5mg | 425 % | |
Sodium 1683mg | 58 % | |
Potassium 4322mg | 114 % | |
Total Carbohydrate 202.3g | 60 % | |
Dietary Fiber 28.2g | 113 % | |
Sugars, other 174.1g | ||
Protein 368.4g | 526 % | |
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: 4948
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