Chicken Enchiladas

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 334.3
  • Total Fat: 16.6 g
  • Cholesterol: 46.8 mg
  • Sodium: 1,117.5 mg
  • Total Carbs: 31.1 g
  • Dietary Fiber: 2.3 g
  • Protein: 15.8 g

View full nutritional breakdown of Chicken Enchiladas calories by ingredient
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Number of Servings: 16


    1 Tbsp. olive oil
    1 large onion, finely chopped
    1 clove garlic, finely chopped
    3 tsp. cumin
    1 tsp. ground coriander
    3 cups tomato sauce
    2 cups chicken broth
    1 tsp. brown sugar
    4- 5 Tbsp. chili powder

    salt & pepper, to taste
    3 lb. boneless, skinless chicken breast
    4 cups shredded cheese
    1/2 (14.5 oz.) can black olives, chopped
    4 large green onions (scallions) finely chopped
    1 1/2 cups sour cream
    1 1/2 tsp. Tabasco Sauce
    16 flour tortillas (you could use corn tortillas)


Pour 1 tsp. olive oil in pressure cooker, heat until sizzling. Add onions and garlic clove; cook until soft. Add cumin, coriander, and chili powder; cook, stirring until fragrant--about 30 seconds. Stir in the tomato sauce and chicken broth. Nestle the chicken into the sauce. Cover the pressure cooker and cook at 15 lb. pressure for 15 minutes. Carefully remove the weight (I use my long, barbecue tongs), wait for steam to subside and unlock the lid.

Remove the chicken from the cooker; shred it and put it in a large bowl. Add 1/2 cup of the sour cream, about 2 1/2 cups of the cheese, the olives and green onions. Mix well.

Stir the Tabasco sauce and the remaining sour cream into the sauce in the pressure cooker.

Pour enough sauce to cover the bottom of a large baking dish.

Divide the chicken mixture into 16ths, and roll it up in the tortillas. Place enchiladas into the pan with the sauce. Cover with remaining sauce; sprinkle with remaining cheese.

Bake at 350 for 30-40 minutes.

Makes 16 servings

Number of Servings: 16

Recipe submitted by SparkPeople user LORANORTH.

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