Chicken Enchiladas and Chicken Broth
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
One whole chicken22 Corn Tortillas2 28 oz cans Green Chile Enchilada sauce1 27 oz can Diced Green Chiles1/2 cup cooked brown rice8 oz shredded Monerey Jack cheese2 Tb canola oil1 Tb oregano4 scallions chopped4 stalks celery finely chopped1 cup sour cream (optional)
To prepare meat:
(This may be done a day before) Remove chicken breasts from whole chicken and reserve for other recipes. Remove skin, fat and giblets from chicken. Place chicken in a large heavy pot and cover with water. Bring to boil and then reduce to simmer.
Skim off the froth that will form at the top of the water and discard. This will clarify your broth and reduce the fat.
Simmer for 4 hours. This may be done by transfering the pot contents to a crockpot.
When Broth has enough flavor and chicken is cooked well enough for bones to fall apart, strain the chicken from broth. This makes at least 10 cups of chicken broth that can be frozen for future use.
When chicken is cool, debone and chop finely. This makes about 2 1/2 cups chopped chicken meat.
Prepare rice if it is not cooked already.
Preparing the Enchiladas:
Shred 8 oz Monterey Jack cheese and set aside.
Finely chop celery and onion.
In large skillit, heat oil and saute onions, celery and oregano until celery is cooked (10 Minutes).
In large bowl, mix chicken, half of the cheese, 1/2 cup cooked brown rice, diced green chiles (drained), and the skillit contents.
Heat tortillas.
Spray containers with nonstick cooking spray.
Wrap about three tablespoons of filling in tortillas and place seam side down in sauce.
Top with more enchilada sauce and sprinkle with reserved cheese.
Bake casseroles at 350 degrees for 30 minutes or until bubbly.
For prepared frozen enchiladas, Microwave for approximately 400 seconds.
You may wish to garnish with sour cream. (The calorie calculations do not include sour cream)
I like to serve this with Refried Beans, Spanish rice, and lettuce for a full meal plan
Each serving is has two enchiladas.
(This may be done a day before) Remove chicken breasts from whole chicken and reserve for other recipes. Remove skin, fat and giblets from chicken. Place chicken in a large heavy pot and cover with water. Bring to boil and then reduce to simmer.
Skim off the froth that will form at the top of the water and discard. This will clarify your broth and reduce the fat.
Simmer for 4 hours. This may be done by transfering the pot contents to a crockpot.
When Broth has enough flavor and chicken is cooked well enough for bones to fall apart, strain the chicken from broth. This makes at least 10 cups of chicken broth that can be frozen for future use.
When chicken is cool, debone and chop finely. This makes about 2 1/2 cups chopped chicken meat.
Prepare rice if it is not cooked already.
Preparing the Enchiladas:
Shred 8 oz Monterey Jack cheese and set aside.
Finely chop celery and onion.
In large skillit, heat oil and saute onions, celery and oregano until celery is cooked (10 Minutes).
In large bowl, mix chicken, half of the cheese, 1/2 cup cooked brown rice, diced green chiles (drained), and the skillit contents.
Heat tortillas.
Spray containers with nonstick cooking spray.
Wrap about three tablespoons of filling in tortillas and place seam side down in sauce.
Top with more enchilada sauce and sprinkle with reserved cheese.
Bake casseroles at 350 degrees for 30 minutes or until bubbly.
For prepared frozen enchiladas, Microwave for approximately 400 seconds.
You may wish to garnish with sour cream. (The calorie calculations do not include sour cream)
I like to serve this with Refried Beans, Spanish rice, and lettuce for a full meal plan
Each serving is has two enchiladas.
Nutritional Info Amount Per Serving
- Calories: 317.6
- Total Fat: 14.6 g
- Cholesterol: 30.7 mg
- Sodium: 1,123.6 mg
- Total Carbs: 35.8 g
- Dietary Fiber: 7.2 g
- Protein: 12.7 g
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