Chicken Embueltos's picture

Sep. 12, 2011


Chicken 3 Pound (1 Bird)
Salt To Taste
Black pepper To Taste
Red pepper To Taste
Canned green chilies 2 Can (20 oz) , chopped (Use Either Mild Or Hot)
Monterey jack cheese 6 Ounce , grated (1 Package)
Tortillas 18
Lettuce 1/4 Cup (4 tbs) (Or Use As Desired)
Tomatoes 2 (Or Use As Desired)
Avocado 1 (Or Use As Desired)
Mayonnaise 2 Tablespoon (Or Use As Desired)



1) Preheat the oven to 350 degrees.

2) In a deep heavy skillet, place the chicken.

3) With salt, black pepper and red pepper, season the chicken.

4) Simmer, until the chicken is tender.

5) Remove from heat. Then, remove skin and bones. Reserve the broth.

6) Cut the chicken into bite size pieces.

7) In a mixing bowl, combine green chilies, cheese and chicken, adding enough broth to moisten the mixture. Do not make the mix too soupy. (If there is too much broth, place the mixture in a colander to drain).


8) In a deep dish, heat oil to 350 degrees.

9) In the hot oil, fry tortillas, just for one or two seconds for each side. Do not make them brittle.

10) Now, on the tortillas, place a heaping tablespoon of the chicken mixture.

11) Roll them up and arrange in a 9 1/2 X 13 inch baking dish.

12) Fold the tortillas with sides down.

13) Heat, uncovered, for 15 minutes.


14) Top with chopped lettuce, tomatoes, and avocados.

15) Over these, sprinkle a thin dressing made of mayonnaise and Jalapeno pepper juice.


16) Serve with Cheese Enchiladas and Green Enchilada Sauce.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 692Calories from Fat 331

 % Daily Value*

Total Fat 37 g56.9%

Saturated Fat 12 g60%

Trans Fat 0 g


Sodium 1028 mg42.83%

Total Carbohydrates 41 g13.7%

Dietary Fiber 8 g32%

Sugars 3 g

Protein 48 g96%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet