Firecracker Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
* 3 tablespoons vegetable oil * 1 large onion, finely chopped * 3 tablespoons flour * One 29-ounce can tomato sauce * 1 tablespoon chili powder * 2-1/2 teaspoons ground cumin * 1-1/2 teaspoons salt * One 2-pound rotisserie chicken, meat shredded * 1 pound muenster cheese, grated * 3 chipotle chiles in adobo sauce, seeded and finely chopped * 18 6-inch corn tortillas
Directions:
1.
In a medium saucepan, heat the oil over medium-high heat. Add two-thirds of the onion and cook until softened, about 5 minutes. Stir in the flour and cook for 2 minutes. Whisk in 1 1/2 cups water and the tomato sauce, chili powder, cumin and salt; bring to a boil. Simmer for 5 minutes; set aside.
2.
Preheat the broiler. In a large bowl, mix the chicken, two-thirds of the cheese and the chiles.
3.
Spread 1 cup of the enchilada sauce in a large casserole dish. Dip 1 tortilla in the remaining sauce to coat both sides and transfer to a plate. Fill with chicken mixture, roll up and transfer to the casserole dish, seam side down. Repeat with the remaining tortillas and filling. Top with the remaining onion, sauce and cheese; broil until golden, 5 to 7 minutes. Turn off the broiler and leave the enchiladas in the oven until heated through, about 5 minutes.
Number of Servings: 18
Recipe submitted by SparkPeople user GAGOLDEN.
1.
In a medium saucepan, heat the oil over medium-high heat. Add two-thirds of the onion and cook until softened, about 5 minutes. Stir in the flour and cook for 2 minutes. Whisk in 1 1/2 cups water and the tomato sauce, chili powder, cumin and salt; bring to a boil. Simmer for 5 minutes; set aside.
2.
Preheat the broiler. In a large bowl, mix the chicken, two-thirds of the cheese and the chiles.
3.
Spread 1 cup of the enchilada sauce in a large casserole dish. Dip 1 tortilla in the remaining sauce to coat both sides and transfer to a plate. Fill with chicken mixture, roll up and transfer to the casserole dish, seam side down. Repeat with the remaining tortillas and filling. Top with the remaining onion, sauce and cheese; broil until golden, 5 to 7 minutes. Turn off the broiler and leave the enchiladas in the oven until heated through, about 5 minutes.
Number of Servings: 18
Recipe submitted by SparkPeople user GAGOLDEN.
Nutritional Info Amount Per Serving
- Calories: 214.9
- Total Fat: 11.7 g
- Cholesterol: 41.7 mg
- Sodium: 380.1 mg
- Total Carbs: 13.8 g
- Dietary Fiber: 2.0 g
- Protein: 14.0 g
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