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Chicken Enchiladas
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Chicken Enchiladas
Recipe Amount:
8 Enchiladas
Serving Size:
1 Enchilada
Sodium per Serving (mg):
264
Ingredients
- 2-1/2 Cups Red Enchilada Sauce - Divided-1/2 cup for filling and 2 cups for topping
- 1 Tsp Olive Oil
- 1 Onion - Diced
- 2 Garlic Cloves - Minced
- 1/4 Cup Cilantro - chopped
- 3/4 lb Boneless Chicken Thigh - Cooked and shredded
- 1 Tsp Ground Cumin
- 1/2 Tsp Dried Oregano
- 1/2 Tsp Chipotle Powder
- 1/3 Cup 33% Less Sodium Chicken Broth
- 1 Tsp Lime juice
- 8 Corn 6" Tortillas
- 1 Cup Cheddar Cheese - Shredded
- 2 Tbl Cilantro - Chopped
Preparation
Step 1:
Prepare red enchilada sauce and set aside.
Step 2:
Preheat oven to 375F degrees. Heat oil in medium skillet over medium-high heat. Saute onions until soft. Add garlic; saute for 30 seconds. Add chicken, cilantro, cumin, oregano, chipotle powder, 1/2 cup of red enchilada sauce, chicken broth, and lime juice and cook for 4 to 5 minutes. Remove from heat.
Step 3:
Spray 13 X 9 inch baking dish with nonstick spray. Put 1/3 cup of chicken mixture into each tortilla and roll up. Place seam side down, top with sauce and lastly top with shredded cheese.
Step 4:
Cover with aluminum foil and bake in oven for 20-25 minutes. Remove foil and bake until cheese is brown on top. Top with cilantro.
Step 5:
Step 6:
Variations
Additional Notes
Estimated Nutritional Information:
Serving Size:
1 Enchilada
Calories (kCal):
164
Fat (g):
7
Cholesterol (mg):
55
Sugar (g):
5
Protein (g):
14
Fiber (g):
3
Sodium (mg):
264
Potassium (mg):
365
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