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Enchiladas Con Pollo

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  Butter 1 Tablespoon
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Cooked shredded chicken 2 Cup (32 tbs)
  Canned stewed tomatoes 8 Ounce
  Salsa 3⁄4 Cup (12 tbs)
  Canned diced green chilies 4 Ounce, drained
  Chili powder 1⁄2 Teaspoon
  Canned enchilada sauce 11 Ounce (1 Can)
  Flour tortillas/Corn tortilas 8
  Sour cream 1⁄3 Cup (5.33 tbs)
  Shredded cheese 3⁄4 Cup (12 tbs) (Monterey Jack Or Cheddar)
  Chopped green onions 1⁄4 Cup (4 tbs) (For Garnish)

1. Preheat oven to 450°F (230°C). In a large frying pan, melt butter. Add onion and saute until softened. Add chicken, tomatoes, 1/2 cup (125 ml) of the salsa, the chiles, chili powder, and salt and pepper to taste. Heat through. Keep warm over low heat.
2. Cover the bottom of an 8- by 12- by 2-inch (20- by 30- by 5-cm) baking pan with half the enchilada sauce.
3. One at a time, dampen each tortilla with water and heat on both sides in a hot, ungreased frying pan until soft and pliable.
4. Place 1/4 cup (60 ml) of the chicken mixture on each tortilla and roll; place in baking dish. Top with remaining enchilada sauce, the remaining salsa, sour cream, and cheese.
5. Cover and bake until heated through (15 minutes).

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2296 Calories from Fat 1039

% Daily Value*

Total Fat 117 g179.4%

Saturated Fat 47.1 g235.4%

Trans Fat 0 g

Cholesterol 332.3 mg110.8%

Sodium 7796.1 mg324.8%

Total Carbohydrates 191 g63.6%

Dietary Fiber 13.8 g55.2%

Sugars 39.5 g

Protein 124 g248.3%

Vitamin A 131.7% Vitamin C 379.6%

Calcium 145.3% Iron 91.7%

*Based on a 2000 Calorie diet

Enchiladas Con Pollo Recipe