Mexican Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Sauce Ingredients: -4 Chiles Guajillo -3 Chiles Nuevo Mexico -1/2 Onion -1 TBS Minced Garlic -To taste salt -3 c Chicken StockOther Ingredients: -12 Corn TortillasFilling: -Garnish: -1 c Low Fat Sour Cream -3oz Queso Fresco - 1/2 Onion finely diced -Shredded Lettuce -2 Tomatoes sliced
First remove the seeds from the chilies. Then boil the chilies with the chicken stock and onion half.
Once softened, blend the chilies, onion, stock, garlic and salt until smooth. Strain the sauce. Then pour sauce into a deep bowl. Dip tortillas one at a time and coat with sauce. Put coated tortillas onto a plate. Fill tortillas with crumbled cheese and roll. Place in a deep casserole dish. Pour left-over sauce on top and bake at 350 for 10 minuets. Plate enchiladas. Garnish with Sour Cream, tomato slices and shredded lettuce.
Serving Size: 4
Once softened, blend the chilies, onion, stock, garlic and salt until smooth. Strain the sauce. Then pour sauce into a deep bowl. Dip tortillas one at a time and coat with sauce. Put coated tortillas onto a plate. Fill tortillas with crumbled cheese and roll. Place in a deep casserole dish. Pour left-over sauce on top and bake at 350 for 10 minuets. Plate enchiladas. Garnish with Sour Cream, tomato slices and shredded lettuce.
Serving Size: 4
Nutritional Info Amount Per Serving
- Calories: 499.9
- Total Fat: 21.9 g
- Cholesterol: 53.6 mg
- Sodium: 2,260.0 mg
- Total Carbs: 53.9 g
- Dietary Fiber: 8.8 g
- Protein: 21.7 g
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