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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 675.5
  • Total Fat: 20.5 g
  • Cholesterol: 46.8 mg
  • Sodium: 3,890.1 mg
  • Total Carbs: 107.3 g
  • Dietary Fiber: 20.6 g
  • Protein: 23.4 g

View full nutritional breakdown of Enchiladas calories by ingredient
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This is an Enchilada, with a mix of Morelia and Gaunajato, very filling and easy to make. This is an Enchilada, with a mix of Morelia and Gaunajato, very filling and easy to make.
Number of Servings: 6


    Chicken about a lb
    Ancho Chil dried about 10
    A medium size head of lettuce
    Queso anejo (fresco) about 1 cup
    1 cup of chopped onion
    3 large Potatos
    3 cups of cooked carrots chopped
    3 tbsp of salt
    a cup of sour cream
    24 corn tortillas


Boil the chicken breast, until they are fully cooked. Boil the the potatos, or as I personally do I buy the potatos canned and chopped already and the carrots canned and chopped already. While the chicken and potatos and carrots are cooking, let the ancho chilis soak in hot water, about a cup for about 10 minutes or until the color has faded on the chilis. I let the chilis soak in the blender with the water to eliminate using more dishes then needed. After they have soaked, puree the chilis. After chicken is done, shred it. The hard part is now over. After all food is prepped, heat the tortillas. This recipe serves six, with 4 enchiladas each. Take a tortilla, and dip it into the ancho chili sauce, next place a little chicken in each tortilla and place four per plate. You can make more or less per plate if desired. Then place carrots and potatos on the enchiladas. Followed by lettuce and onions, and the Queso, top it off with a little sour cream and you are good to go.

Number of Servings: 6

Recipe submitted by SparkPeople user SKITTLES2010.

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