You are here

Chicken Enchiladas

Mexican.Chef's picture
  Canned tomatoes 16 Ounce (1 Can)
  Canned green chili peppers 4 Ounce, rinsed and seeded (1 Can)
  Coriander seed 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Dairy sour cream 1 Cup (16 tbs)
  Finely chopped cooked chicken/Turkey 2 Cup (32 tbs)
  Cream cheese 3 Ounce, softened (1 Package)
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Salt 3⁄4 Teaspoon
  Cooking oil 2 Tablespoon
  6 inch tortillas 12
  Shredded monterey jack cheese 1 Cup (16 tbs)

Place undrained tomatoes, chili peppers, coriander seed, and the 1/2 teaspoon salt in blender container.
Cover; blend till mixture is smooth.
Add sour cream; cover and blend just till combined.
Set aside.
Combine chicken or turkey, cream cheese, onion, and 3/4 teaspoon salt.
In skillet heat cooking oil.
Dip tortillas, one at a time, into hot oil for 10 seconds or just till limp.
Drain on paper toweling.
Spoon chicken mixture on tortillas; roll up.
Place seam side down in 12x7 1/2 x2-inch baking dish.
Pour tomato mixture atop.
Cover with foil; bake in 350° oven about 30 minutes or till heated through.
Remove foil; sprinkle with shredded cheese.
Return to oven till cheese melts.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3017 Calories from Fat 1501

% Daily Value*

Total Fat 167 g257.3%

Saturated Fat 78.1 g390.6%

Trans Fat 0 g

Cholesterol 312.8 mg104.3%

Sodium 6990.8 mg291.3%

Total Carbohydrates 243 g80.9%

Dietary Fiber 41.1 g164.2%

Sugars 30.8 g

Protein 153 g306.3%

Vitamin A 138.2% Vitamin C 143.5%

Calcium 164.5% Iron 87.9%

*Based on a 2000 Calorie diet

Chicken Enchiladas Recipe