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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 358.0
  • Total Fat: 16.7 g
  • Cholesterol: 92.8 mg
  • Sodium: 1,028.1 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 2.7 g
  • Protein: 34.1 g

View full nutritional breakdown of Chicken Cilantro Enchiladas calories by ingredient
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Chicken Cilantro Enchiladas

Submitted by: MAMABEAN37

Introduction

Great to make ahead and freeze. From the cookbook "Don't Panic, Dinner's in the Freezer" Great to make ahead and freeze. From the cookbook "Don't Panic, Dinner's in the Freezer"
Number of Servings: 10

Ingredients

    Chicken Breast, no skin, 32 ounces (remove)
    Water, tap, 2 cup (8 fl oz) (remove)
    Onions, raw, 1 medium (2-1/2" dia) (remove)
    Garlic, 1 clove (remove)
    Cilantro, raw, 3 tbsp (remove)
    La Victoria Enchilada Sauce, 3 cup (remove)
    Monterey Cheese, 4 cup, shredded (remove)
    Scallions, raw, 8 medium (4-1/8" long) (remove)
    Cilantro, raw, 2 tbsp (remove)
    Salt, 1 tsp (remove)
    Pepper, black, 1 tsp (remove)
    Tabasco Sauce, 1 tsp (remove)
    Corn Tortillas, 10 tortilla, medium (approx 6" dia) (remove)

Directions

Boil chicken breast in water with onion, garlic and cilantro. Reduce and simmer for 10 minutes.

Remove chicken from broth (KEEP BROTH), shred meat. Strain broth.

Add 1 1/3 cup broth to the enchilda sauce. Set aside.

For filling, combine chicken, 2 cups of cheese, green onions (scallions), chopped cilantro, salt, pepper and tabasco. Add 1 cup of the enchilada sauce/broth mixture.

To assemble, wam corn tortillas either on the stove or in the microwave between 2 wet paper towels (30 seconds or less). Dip each tortilla into enchilda sauce/broth mixture. Lay flat. Place 2-3 T filling on each tortilla. Roll tortilla and place face down in a 9x 13 inch sprayed cooking dish. Continue with remaining tortillas.

Spoon remaining sauce over tortillas and sprinkle with remaining cheese.

Bake at 350 for 25-35 minute until sauce bubbles and the cheese is melted.

I split this into 2, and freeze half in a 9 x 9 foil pan.

Number of Servings: 10

Recipe submitted by SparkPeople user MAMABEAN37.






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