SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 399.5
  • Total Fat: 19.6 g
  • Cholesterol: 91.5 mg
  • Sodium: 1,053.5 mg
  • Total Carbs: 30.8 g
  • Dietary Fiber: 1.6 g
  • Protein: 25.9 g

View full nutritional breakdown of Jen's Chicken Enchiladas calories by ingredient
Report Inappropriate Recipe

Jen's Chicken Enchiladas

Submitted by: JENREDDIG

Introduction

Smoky, mildly spicy shredded chicken wrapped in tortillas, smothered with sauce and cheese. Serve with sour cream or, my favorite, fresh guacamole. This recipe makes two pans because in our house, one is never enough! Smoky, mildly spicy shredded chicken wrapped in tortillas, smothered with sauce and cheese. Serve with sour cream or, my favorite, fresh guacamole. This recipe makes two pans because in our house, one is never enough!
Number of Servings: 16

Ingredients

    family size package (4-5 lbs) boneless skinless chicken thighs
    16 burrito-size flour tortillas
    3 8-oz bags shredded cheese
    3 cans enchilada sauce
    2 packets taco seasoning: one chipotle, one regular
    2 cups water
    olive oil

Directions

Cut the chicken thighs into two-to-three inch pieces. Heat a small amount of olive oil in the bottom of a Dutch oven. Sauté chicken pieces until no pink is visible on the outside. Drain chicken and place back in pot. Add 2 cups of water and both packets of taco seasoning. Stir to combine, and bring to a boil over medium heat. After the liquid boils, turn heat to low and cover the pot. Let simmer for at least 30 minutes.

Remove from heat. Using a pastry blender or two forks, tear up chicken until completely shredded and combined with sauce. Add one can of enchilada sauce and 1 1/2 bag of cheese; mix well.

Preheat oven to 375. Warm tortillas on a dry skillet, at medium-high heat, for 5-10 seconds each. Prepare two 9 x 13 pans by coating the bottoms with enchilada sauce. Put a small amount (about 1/4 cup) of enchilada sauce on a dinner plate. Place an enchilada on the sauce, and spoon more sauce over the top. Using a spatula, or clean hands if you're not squeamish, coat the tortilla in sauce on both sides, leaving no dry sections. Place about 3/4 cup of filling in the center of the tortilla, and roll tortilla tightly (no need to close ends). Put the rolled enchilada in one end of one of your pans (it should just fit).

Repeat the process, fitting 8 enchiladas into each pan. Pour remaining enchilada sauce over both pans, leaving no dry sections of tortilla (this is very important). Cover both pans with remaining 1 1/2 bags of cheese. Bake for 25-30 minutes, or until cheese is melted and sauce is bubb

Number of Servings: 16

Recipe submitted by SparkPeople user JENREDDIG.






Great Stories from around the Web


Rate This Recipe