Try this Jessica Alba's Chicken Enchiladas recipe, or contribute your own.
Suggest a better description1. Heat oven to 425°.
2. In a medium pot, boil stock, chicken, jalapeño and garlic 15 minutes or until chicken is cooked through.
3. Strain chicken, run cold water over it and shred into a bowl.
4. Mix in salsa and set aside.
5. In a separate bowl, combine cheddar, 1/4 cup Monterey Jack, cilantro and olives; set aside.
6. In a large pot over medium heat, combine enchilada sauces and add Mexican hot sauce and cayenne to taste. Stir until simmering. Set aside.
7. Coat an 11" x 13" casserole pan with nonstick spray.
8. Microwave tortillas 20 seconds.
9. Place small handfuls of cheese mixture and chicken in center of each tortilla, roll up and place in pan, seam side down.
10. Sprinkle with remaining cheese mixture.
11. Ladle on sauce, then add remaining 1/4 cup Monterey Jack.
12. Bake 20 minutes. Serve with remaining sauce on the side.
To make it less spicy, skip jalapeno and replace traditional enchilada sauce with green chili enchilada sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (632g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 255 | ||
Calories from Fat: 66 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.3g | 10 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 54.7mg | 17 % | |
Sodium 1052.1mg | 36 % | |
Potassium 708.5mg | 19 % | |
Total Carbohydrate 16.3g | 5 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 15g | ||
Protein 30.1g | 43 % | |
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: 255
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