Liz's Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Sauce (this recipe can be doubled or halved as needed):6T oil4T chili powder4T flour2t vinegar1t garlic1t oregano (powdered or leaf)1t or less salt (we've tried w/less, doesn't come out very good)4 cups waterFilling:frozen chicken (note this can be used with shredded chicken if you have it on hand, or fajita chicken)~1/2-1 cup grated cheese of your choiceTortillas:16 flour tortillas
makes 16 enchiladas
Note that the prep time depends entirely upon whether or not you have prepped the meat in advance or not, or are using left over meat (this is a great recipe for left over meat!)
To make the sauce, mix all of the ingredients together in a sauce pan,
then let it come to a boil; reduce heat. Simmer for 5 minutes.
To make the filling, while the meat is still mostly frozen, slice VERY thin
(almost to a shaved consistency) -- if this would be too much for the wrist,
buy fajita cut meat and don't cut any smaller -- you'll have bigger chunks
of meat, but you won't risk hurting your wrist. Once the meat is cut,
place in a large frying pan -- sprinkle with seasonings of your choice.
I usually use some kosher salt, garlic powder, and cayenne pepper (just a little bit -- not enough to make it really spicy -- just enough for a mild kick)...once the
meat is fairly well browned, ladle in one or two ladle fulls of the sauce,
then add the cheese. Stir until the cheese is melted and the sauce is
reduced to a fairly thick consistency.
Heat the oven to 375
To make the enchiladas;
one each tortilla, spoon some of the filling into the center, add some
cheese, then roll as if you were rolling a burrito: sides in, then roll.
Place the enchilada seam side down in a 13x9x2 pan. Continue until the
pan is full. pour as much of the sauce over the enchiladas as the pan will
hold, then sprinkle 1-2 cups more of grated cheese over the top. Place
the pan in the oven for 15-20 minutes until the cheese is well melted
and browned.
Garnish with whatever veggies you want (we like sour cream, lettuce,
and tomatoes), and enjoy!
Number of Servings: 16
Recipe submitted by SparkPeople user MNFIDDLEDRAGON.
Note that the prep time depends entirely upon whether or not you have prepped the meat in advance or not, or are using left over meat (this is a great recipe for left over meat!)
To make the sauce, mix all of the ingredients together in a sauce pan,
then let it come to a boil; reduce heat. Simmer for 5 minutes.
To make the filling, while the meat is still mostly frozen, slice VERY thin
(almost to a shaved consistency) -- if this would be too much for the wrist,
buy fajita cut meat and don't cut any smaller -- you'll have bigger chunks
of meat, but you won't risk hurting your wrist. Once the meat is cut,
place in a large frying pan -- sprinkle with seasonings of your choice.
I usually use some kosher salt, garlic powder, and cayenne pepper (just a little bit -- not enough to make it really spicy -- just enough for a mild kick)...once the
meat is fairly well browned, ladle in one or two ladle fulls of the sauce,
then add the cheese. Stir until the cheese is melted and the sauce is
reduced to a fairly thick consistency.
Heat the oven to 375
To make the enchiladas;
one each tortilla, spoon some of the filling into the center, add some
cheese, then roll as if you were rolling a burrito: sides in, then roll.
Place the enchilada seam side down in a 13x9x2 pan. Continue until the
pan is full. pour as much of the sauce over the enchiladas as the pan will
hold, then sprinkle 1-2 cups more of grated cheese over the top. Place
the pan in the oven for 15-20 minutes until the cheese is well melted
and browned.
Garnish with whatever veggies you want (we like sour cream, lettuce,
and tomatoes), and enjoy!
Number of Servings: 16
Recipe submitted by SparkPeople user MNFIDDLEDRAGON.
Nutritional Info Amount Per Serving
- Calories: 204.5
- Total Fat: 8.7 g
- Cholesterol: 26.2 mg
- Sodium: 502.0 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 1.7 g
- Protein: 12.8 g
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