Chicken Cilantro Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- 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)
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.
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.
Nutritional Info 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
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