Quick & Hearty, Tasty and Easy Mexican One Dish Dinner.
The filling and sauce can be done as much as 24 hours ahead of time. Warm up sauce prior to usung.
Leftover roast chicken or turkey can be used instead of the canned chicken.
Combine all the filling ingediants in a bowl, fold together. Cover and place in refridgerator. Omit the Jalapenos if you prefer.
Combine alll the Sauce ingedients in a suitably sized sauce pan. Bring to a boil, reduce heat and simmer for 2-3 minuets. Keep warm
- Prepare the Tortillas.
In a 6-8" frying pan bring 1/4" of Canola oil up to temp. (325 deg). With tongs carefully place one tortilla in the hot oil. Carefully aggitate to cover with oil. Carefully turn over as soon as you see small pockets begin to exdpand in the tortilla. This should only take a few seconds per tortilla. The point is to soften, not cook, the tortillas. Place it on a cake cooling rack above folded newspaper to drain. Repeat and stack the tortillas in a single stack on the rack. Continue this with as many tortillas as you will need, I recommend four per serving or 16 total.
- Assembly
Place 8 hot tortillas on a clean countertop or in a cookie sheet. Divide the filling in half. Now distribute one half of the filling between the 8 tortillas. Roll the tortillas so that you have at least a 1 inch overlap. Place in a 9x13" oven proof dish, seam side down. Repeat this with the other eight tortillas. You may need to addjust some of them to get all to fit.
Take approximatly 1 cup of the sauce and cover the tortillas, take care to cover all exposed edges. Place in top half of a 400? F oven. Cook 15 minutes, Sprickle on half of the topping cheese on top and return to oven until the cheese is lightly browned. Remove and let rest for a couple of minutes.
- Serving
With a flat spatula carefully scoop 4 enchiladas out of dish and place on a plate. Pour some of the hot sauce over them and garnish with alittle of the cheese, scallions and diced tomatoes and serve.
I have found that chilie mashed potatoes and a nice salad go very well with this.
POUR ON THE HEAT - Add a minced Chipolte to the filling and one to the sauce.
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Serving Size: 1 Serving (906g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1747 | ||
Calories from Fat: 236 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.2g | 35 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 7.5g | ||
Polyunsanturated Fat 12.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1020.9mg | 35 % | |
Potassium 1741.7mg | 46 % | |
Total Carbohydrate 351.7g | 103 % | |
Dietary Fiber 51.6g | 207 % | |
Sugars, other 300.1g | ||
Protein 45.6g | 65 % | |
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: 1747
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