Jen's Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
family size package (4-5 lbs) boneless skinless chicken thighs16 burrito-size flour tortillas3 8-oz bags shredded cheese3 cans enchilada sauce2 packets taco seasoning: one chipotle, one regular2 cups waterolive oil
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.
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.
Nutritional Info 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
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