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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 254.2
  • Total Fat: 11.8 g
  • Cholesterol: 46.9 mg
  • Sodium: 637.6 mg
  • Total Carbs: 20.4 g
  • Dietary Fiber: 3.2 g
  • Protein: 17.6 g

View full nutritional breakdown of Tamale Enchiladas calories by ingredient
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Tamale Enchiladas

Submitted by: DEEDLED

Introduction

My husband created this recipe to use some tamale meat I had left over. Unfortunately, my meat calculations for what we used, is estimated, but would be good for making this in the future. The only thign I don't have measurements for is the seasoning for the meat.

Prep time does not include time to cook meat.
My husband created this recipe to use some tamale meat I had left over. Unfortunately, my meat calculations for what we used, is estimated, but would be good for making this in the future. The only thign I don't have measurements for is the seasoning for the meat.

Prep time does not include time to cook meat.

Number of Servings: 12

Ingredients

    .75 lb Boneless Skinless Chicken Breasts
    .75 lb Bonelss Pork Chops, trimmed
    1 large can Rosarita green chile enchilada sauce
    1 bunch Green onions Chopped
    1 bag Kraft Mexican Style Taco Cheese (should be about 2 cups)
    16 White Corn Tortillas
    1 can Corn

    Tamale Meat seasoning:
    3 Tablespoon chili powder
    1.5 Tablespoon garlic powder
    1.5 Tablespoon ground cumin (comino)
    2 Teaspoon (or less) black pepper
    1 Tablespoon salt

Directions

Serves 12
Bake at 350 degrees

Meat Preparation:
place chicken and pork in crock pot and cook according to instructions for your crock pot. Meat should be very tender.
Cool enough to handle and shred using forks or your hands. Season meat with spices and mix thoroughly.

Spray 10x13 pan with non-stick cooking spray.

Dip 6 tortillas in green chili sauce and lay in bottom of pan. Lay 1/2 the meat mixture and 1/2 corn over tortillas. Repeat with 6 dipped tortillas and rest of meat mixture and corn. Top with last 6 dipped toritllas, all of the cheese and finally the green onions.

Bake at 350 for about 45 minutes, serve with a dallop of sour cream if desired.

Number of Servings: 12

Recipe submitted by SparkPeople user DEEDLED.






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