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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 304.1
  • Total Fat: 7.3 g
  • Cholesterol: 46.6 mg
  • Sodium: 959.5 mg
  • Total Carbs: 37.6 g
  • Dietary Fiber: 4.8 g
  • Protein: 23.6 g

View full nutritional breakdown of Mama Hanna's Chicken Enchilada (corrected) (by HANNAZEE) calories by ingredient
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Mama Hanna's Chicken Enchilada (corrected) (by HANNAZEE)



View the original recipe for Mama Hanna's Chicken Enchilada Two Ways


Number of Servings: 6

Ingredients

    2 chicken bullion cubes
    1/3 c. hot water
    cooking spray
    6 corn tortillas
    6 flour tortillas
    16 oz. chicken breast tenderloins
    1 tsp.garlic powder
    1 tsp. onion powder
    1 tbsp. chili powder
    1 tsp. cayenne
    1/2 tsp. lemon pepper
    1/4 tsp. turmeric
    1 tbsp. chopped cilantro
    1/5 cup tomato paste
    16 oz. can tomato sauce
    1/4 c. chili powder
    1 tsp. sugar substitute
    1 cup water
    1 tsp. olive oil
    .5 cup cheddar
    salt and hot sauce to taste

Tips

You can also garnish the top with tomatoes, green or diced onions, olives, and cilantro. Serve with salsa, guacamole and sour cream.


Directions

Dissolve the bullion in the hot water and set aside. Spray a pan with non-stick spray over medium-high heat. Add the chicken and cook until golden brown on both sides. Reduce the heat to low and add the; garlic powder, onion powder, chili powder, cayenne, lemon pepper, and turmeric. Once the spices are lightly toasted, add the hot water and bring to a boil. Reduce heat. Simmer twenty to thirty to forty five minutes or until fork tender.

Meanwhile, mix the tomato paste, tomato sauce and chili powder in a small pan. Add the sugar substitute and water and slowly bring to a simmering boil while you prepare the tortillas. Stir occasionally.

Remove the lid from the chicken and allow to cool to the touch.

Brush the corn tortillas lightly with olive oil. Cook the corn tortillas in a hot pan until toasted on both sides, but still pliable enough to bend without cracking. (The tortillas will become more pliable as they rest after cooking.) Stack tortillas and repeat the process without any oil for the flour tortillas. Keep them warm under a towel or in a tortilla warmer.

Heat the oven to 350 degrees. Shred the chicken on a cutting board and add back to the pan to redistribute the spices. Check for salt and heat. Add more salt or hot sauce as needed.

Spray a 9x13" pan with non-stick spray. Fill each tortilla and place seam side down in the pan, flour on one side and corn on the other. Brush the flour tortillas very lightly with olive oil.

Bake 15 minutes. Cover with sauce and cheddar and bake for 20 minutes more. Cool and serve one from each side, corn and flour.



Serving Size: makes 6 servings






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