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:
covered percent of daily need
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Chicken Enchiladas from Scratch - Cooked by Julie episode 281
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Easy Chicken Enchiladas - Food Wishes
