Chicken Enchiladas

Chicken Enchiladas is a Mexican recipe that serves 6. For $2.49 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 33g of protein, 10g of fat, and a total of 348 calories. Several people made this recipe, and 329 would say it hit the spot. A mixture of flour tortillas, canned green chile peppers, jalapeno, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as an affordable main course. From preparation to the plate, this recipe takes about 35 minutes. It is brought to you by Skinny Chef. With a spoonacular score of 97%, this dish is awesome. If you like this recipe, you might also like recipes such as Enchiladas de Pollo (Chicken Enchiladas), Chicken Enchiladas (Enchiladas de Pollo), and Enchiladas Verdes con Pavo (Green Chile Turkey Enchiladas).

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 25 minutes

 

Ingredients:

2 cups baby spinach leaves

1 4-ounce can chopped green chile peppers

1 15-ounce can chopped tomatoes

2 6-ounce chicken breasts, cooked, thinly sliced

8 small whole grain flour tortillas

1 large clove garlic, chopped

1 large jalapeño, seeded and chopped

1/4 cup reduced-fat sour cream

1 tablespoon olive oil

1/2 teaspoon oregano

2 cups shredded part-skim mozarella cheese

1/2 teaspoons salt

1 small yellow or white onion, chopped

Equipment:

baking pan

oven

frying pan

Cooking instruction summary:

Coat a 8X12 baking dish with cooking spray. Set aside. Preheat the oven to 400° F.Heat a large skillet over medium-high heat. Add olive oil. When oil is hot add the onion, jalapeño, and garlic. Cook 7 to 8 minutes, stirring occasionally, until the onions begin to soften but does not turn brown. Add the tomatoes along with their juices, can chopped green chili peppers spinach, chicken, oregano, and salt. Stir until the tomato juice coats the chicken and spinach.Wrap ½ cup of the chicken mixture in each tortilla. Lay the tortillas seam-side down in the baking dish. Spoon the sour cream over the tops of the tortillas and sprinkle with cheese.Bake 10-15 minutes uncovered until the cheese begins to brown and the filling is warm. Serve immediately.

 

Step by step:


1. Coat a 8X12 baking dish with cooking spray. Set aside. Preheat the oven to 400° F.

2. Heat a large skillet over medium-high heat.

3. Add olive oil. When oil is hot add the onion, jalapeño, and garlic. Cook 7 to 8 minutes, stirring occasionally, until the onions begin to soften but does not turn brown.

4. Add the tomatoes along with their juices, can chopped green chili peppers spinach, chicken, oregano, and salt. Stir until the tomato juice coats the chicken and spinach.Wrap ½ cup of the chicken mixture in each tortilla. Lay the tortillas seam-side down in the baking dish. Spoon the sour cream over the tops of the tortillas and sprinkle with cheese.

5. Bake 10-15 minutes uncovered until the cheese begins to brown and the filling is warm.

6. Serve immediately.


Nutrition Information:

Quickview
345k Calories
33g Protein
10g Total Fat
30g Carbs
49% Health Score
Limit These
Calories
345k
17%

Fat
10g
16%

  Saturated Fat
3g
21%

Carbohydrates
30g
10%

  Sugar
6g
7%

Cholesterol
64mg
21%

Sodium
787mg
34%

Get Enough Of These
Protein
33g
66%

Vitamin K
56µg
54%

Vitamin B3
10mg
52%

Phosphorus
464mg
46%

Calcium
457mg
46%

Selenium
30µg
44%

Vitamin B6
0.57mg
29%

Vitamin A
1240IU
25%

Folate
96µg
24%

Vitamin C
19mg
24%

Manganese
0.46mg
23%

Vitamin B1
0.32mg
21%

Iron
3mg
20%

Vitamin B2
0.33mg
19%

Zinc
2mg
17%

Potassium
578mg
17%

Magnesium
63mg
16%

Vitamin B12
0.84µg
14%

Fiber
3g
13%

Vitamin E
1mg
12%

Copper
0.23mg
12%

Vitamin B5
0.86mg
9%

covered percent of daily need
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Related Videos:

Chicken Enchiladas from Scratch - Cooked by Julie episode 281

 

Chicken Mole Enchiladas - Lynn's Recipes

 

Easy Chicken Enchiladas - Food Wishes

 

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