Layered lasagna-style instead of rolling each enchilada individually
Preheat oven to 425 degrees
Heat a large Dutch oven over medium heat
Add oil to pan and swirl to coat
Sprinkle both sides of chicken with cumin, salt and pepper
Add chicken to Dutch oven and saute 5 minutes
Turn chicken over and saute an additional 5 minutes
Combine onion, garlic and tomatoes in a bowl, pour over chicken and bake for 25 minutes or until chicken is done
Cool, then shred chicken and toss with tomato mixture
Combine cilantro, lime juice and salsa verde in a bowl
Spread 1/4 cup salsa mixture in the bottom of an 11x7 inch glass or ceramic baking dish coated with cooking spray
Top with 4 overlapping tortillas, half of chicken mixture and 1/4 cup salsa mixture
Repeat layers
Top with remaining 4 tortillas and remaining salsa mixture, then sprinkle evenly with cheese
Bake at 425 degrees for 15 minutes or until golden
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1670g) | ||
Recipe Makes: Servings | ||
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Calories: 2187 | ||
Calories from Fat: 452 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 50.3g | 67 % | |
Saturated Fat 6.9g | 35 % | |
Monounsaturated Fat 23.3g | ||
Polyunsanturated Fat 15.5g | ||
Cholesterol 526.2mg | 162 % | |
Sodium 1369.7mg | 47 % | |
Potassium 3653.4mg | 96 % | |
Total Carbohydrate 197.3g | 58 % | |
Dietary Fiber 28g | 112 % | |
Sugars, other 169.4g | ||
Protein 235.3g | 336 % | |
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: 2187
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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