Home made Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 red onion2 canned whole tomatoes 4 garlic cloves1 lb of chicken1 bag of frozen corn (or fresh)Cheddar and Mozzarella Cheese for topping 1 packet of Enchilada Sauce Mix or Canned Corn Tortillas Cumin PowderGarlic PowderSalt and Pepper Canned or fresh whole green chilles Mexican Spice Blend
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables.
Wet and Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
And serve hot!!!
Number of Servings: 1
Recipe submitted by SparkPeople user ZUZUANDGUGU.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables.
Wet and Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
And serve hot!!!
Number of Servings: 1
Recipe submitted by SparkPeople user ZUZUANDGUGU.
Nutritional Info Amount Per Serving
- Calories: 427.7
- Total Fat: 20.3 g
- Cholesterol: 95.5 mg
- Sodium: 493.3 mg
- Total Carbs: 25.5 g
- Dietary Fiber: 3.2 g
- Protein: 37.1 g
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