Chicken Enchiladas (red sauce)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 1/4 pounds boneless skinless chicken breast1 Tbsp olive oil2 large red onions, chopped3 garlic cloves, minced3 Tbsp chili powder2 tsp ground coriander2 tsp ground cumin1 tsp sugar1 (15 oz) can tomato sauce1 cup water2 cups shredded Monterey Jack or mild Cheddar Cheese1/3 cup chopped fresh cilantro1/4 cup chopped jalapenos12 (6 in) whole wheat tortilas
1) Heat oil in pot over medium heat until simmering before adding onions. Cook until golden, about 5 minutes. Stir in the chicken strips and coat with the garlic, chili powder, cumin, coriander, sugar, and 1 tsp salt. Cook until fragrant, about one minute. Add the tomato sauce and water and gently simmer the chicken in the sauce until it is cooked through, 8 to 10 minutes. Strain the sauce, transfer the meat to a bowl and mix with 1 cup of the cheese, the cilantro, and jalapenos.
2) Adjust an oven rack to the middle position and heat the oven to 350 degrees.
3) Spread 3/4 cup sauce in the bottom of a 13x9-in baking dish. Microwave 6 tortillas on a plate on high power until soft, about 1 minute. Spread 1/3 cup chicken mixture down the center of a tortilla, roll the tortilla tightly and set in the baking dish seam side down. Repeat with the remaining tortillas and chicken mixture. Pour the remaining sauce over the enchiladas, sprinkle cheese evenly, cover tightly with aluminum foil, and bake until heated through, 20 to 25 mins. Remove the foil and continue baking until the cheese browns slightly, 5 to 10 mins.
4) Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user JSENDER.
2) Adjust an oven rack to the middle position and heat the oven to 350 degrees.
3) Spread 3/4 cup sauce in the bottom of a 13x9-in baking dish. Microwave 6 tortillas on a plate on high power until soft, about 1 minute. Spread 1/3 cup chicken mixture down the center of a tortilla, roll the tortilla tightly and set in the baking dish seam side down. Repeat with the remaining tortillas and chicken mixture. Pour the remaining sauce over the enchiladas, sprinkle cheese evenly, cover tightly with aluminum foil, and bake until heated through, 20 to 25 mins. Remove the foil and continue baking until the cheese browns slightly, 5 to 10 mins.
4) Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user JSENDER.
Nutritional Info Amount Per Serving
- Calories: 372.4
- Total Fat: 17.4 g
- Cholesterol: 99.6 mg
- Sodium: 1,096.5 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 3.4 g
- Protein: 33.5 g
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