Chicken Enchiladas

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 494.7
  • Total Fat: 26.9 g
  • Cholesterol: 156.6 mg
  • Sodium: 1,073.0 mg
  • Total Carbs: 36.8 g
  • Dietary Fiber: 5.8 g
  • Protein: 28.7 g

View full nutritional breakdown of Chicken Enchiladas calories by ingredient
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p. 215 from Cooking Light p. 215 from Cooking Light
Number of Servings: 4


    * Water, 3 cups
    * Salt, 1 tsp
    * Pepper, black, 2 tsp
    * Onions, raw, 1 small quartered
    * Bay Leaf, 1 leaf
    * Chicken Thigh, 3 thigh, bone and skin removed
    * Monterey Jack Cheese shredded, 2/3 cup
    * Cheddar Cheese, 2/3 cup, shredded
    * Onions, raw, 1/2 cup, chopped

    * *Skim Milk, 2/3 cup
    * Cilantro, raw, 1/4 cup, chopped
    * Egg, fresh, 1 large
    * Salt, 1/8 tsp
    * Tomatillos, 11 oz can, drained
    * Green Chili Peppers, 4.5 oz can, undrained

    Remaining ingredients
    * Corn Tortillas, 8- 6 in tortillas
    * Sour Cream, 2/3 cup


1. To prepare filling, place first 6 ingredients in a Dutch oven; bring to boil. Cover, reduce heat, and simmer for 45 mins. Remove Chicken from pan; cool. Remove chicken from bones and shred with 2 forks. Reserve broth for use.

2. Preheat oven to 375*

3. Combine chicken, 1/2 cup each cheese, and 1/2 cup onion in a bowl and set aside.

4.To prepare sauce, place milk and next 5 ingredients in a food processor; process until smooth.

5. To prepare tortillas, fill a med. skillet with 1 inch water; bring to a simmer. Dip 1 tortilla in water using tongs. Spoon 1/2 cup filling in center of tortilla. Roll tightly, and place in an 11 x 7 inch baking dish. Repeat procedure with remaining tortillas and filling.

6 Pour sauce of enchiladas. Cover and bake at 375* for 20 mins or until cheeses melt. Top with sour cream.

serving size: 2 enchiladas and about 2 1/2 tbsp sour cream.

Number of Servings: 4

Recipe submitted by SparkPeople user AZHUREA.

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