I have to double this recipe and it still isn't enough. Everyone wants even more leftovers. These enchiladas still taste wonderful reheated in the microwave the next day. Enjoy~
Cover entire bottom of 9 x 13 pan with 1/2 cup enchilada sauce. Warm tortillas in microwave with moist paper towel, not to warn you can't pick them up. Preheat your oven temp to 350 degrees. In a large bowl mix together the shredded chicken, onion, jalapenos and 1 cup of enchilada sauce until well blended. Place 1/3 cup filling in the center of each tortilla and roll tightly then placing in the pan with seam side down. Continue until the pan is packed. (approximately 20 stuffed tortillas). Pour remaining sauce over the top of your enchiladas so the sauce covers each enchilada completely. Finally sprinkle with the combination blend of shredded cheeses. Cover the pan with foil and bake for about 35-45 minutes or until cheeses are melted. Uncover and Let cool for 15 to 20 minutes.
Serve with picante sauce and sour cream on the side.
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Serving Size: 1 Serving (17g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 7 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.7mg | 0 % | |
Potassium 24.3mg | 1 % | |
Total Carbohydrate 1.6g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.3g | ||
Protein 0.2g | 0 % | |
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: 7
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