Chicken Pomegranate Enchiladas
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 1
Ingredients
Pomegrate juice, 1 serving (remove) Peppers, sweet, red, raw, sliced, 1 cup (remove) chili pepper spice, 1 serving (remove) Pepper, red or cayenne, 1 tbsp (remove) *Cumin seed, 1 tbsp (remove) Cilantro, raw, 1 tbsp (remove) Cornstarch, .15 cup (remove) Chicken Breast, no skin, 1 unit (yield from 1 lb ready-to-cook (remove) Beans, black, .25 cup (remove) Corn Tortillas, 1 oz (remove)all ingredients are to taste and not exact measurements
Directions
Cut peppers into small strings. Marinate the peppers in pomegranate juice overnight. Cook until very soft. Add other ingredients in the end. Finely dice the chicken for the stuffing into the corn tortillas and add black beans as well. Can add mexican cheese in the filling - optional. Sprinkle with finely chopped iceberg lettuce and add the soft peppers on top with the sauce.

Serving Size: 1

Number of Servings: 1

Recipe submitted by SparkPeople user REBELREBEL1.
Servings Per Recipe: 1
Nutritional Info Amount Per Serving
  • Calories: 341.6
  • Total Fat: 4.6 g
  • Cholesterol: 41.2 mg
  • Sodium: 75.4 mg
  • Total Carbs: 53.6 g
  • Dietary Fiber: 10.2 g
  • Protein: 24.8 g

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