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Chicken Enchiladas

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  Canned tomatoes 16 Ounce (1 Can)
  Canned green chili peppers 4 Ounce, drained and seeded (1 Can)
  Ground coriander 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Dairy sour cream 1 Cup (16 tbs)
  Finely chopped cooked chicken 2 Cup (32 tbs)
  Cream cheese 3 Ounce, softened (1 Package)
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Cooking oil 4 Tablespoon
  Flour tortillas 12 (Or Frozen Tortillas, Thawed)
  Shredded monterey jack cheese 1 Cup (16 tbs)

Place tomatoes, chili peppers, coriander, and salt in blender container.
Cover; blend till smooth.
Add sour cream; cover and blend just till smooth.
Set aside.
Mix chicken, cream cheese, onion, and 3/4 teaspoon salt.
In skillet heat small amount cooking oil.
Dip tortillas, one at a time, into hot oil; fry just till limp, a few seconds per side.
Spread chicken mixture on tortillas; roll up.
Place, seam side down, in 12x7 1/2 x 2-inch baking dish.
Pour tomato mixture atop.
Cover with foil; bake at 350° about 30 minutes.
Remove foil; sprinkle with cheese.
Return to oven till cheese melts.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3409 Calories from Fat 1885

% Daily Value*

Total Fat 214 g328.9%

Saturated Fat 80.9 g404.3%

Trans Fat 0 g

Cholesterol 312.8 mg104.3%

Sodium 6294.7 mg262.3%

Total Carbohydrates 248 g82.8%

Dietary Fiber 21.5 g86.2%

Sugars 25.7 g

Protein 145 g289.9%

Vitamin A 138.2% Vitamin C 143.5%

Calcium 135.6% Iron 99.4%

*Based on a 2000 Calorie diet

Chicken Enchiladas Recipe