Chicken Enchilada

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Chicken Enchiladas

Yield 5

Author Judy Doherty

Prep time

20 Min

Cook time

30 Min

Total time

50 Min

This recipe is easy to make and can be made for busy days.

Ingredients

• Enchiladas:
• 1 teaspoon canola oil
• 1 cup chopped onion
• 1 cup chopped mild pepper such as poblano, pasilla or anaheim (or use bell pepper)
• dash Tabasco sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili pepper
• 1 chicken breast, boiled and shredded
• 10 corn tortillas
• Enchilada sauce:
• 1 can tomato paste
• 3 cups water
• dash hot pepper sauce
• 1/2 teaspoon chili powder
• 1 teaspoon cocoa powder
• 1 teaspoon vinegar
• 1 teaspoon molasses
• 1 teaspoon granulated garlic
• 1/4 cup shredded cheddar cheese

Instructions

1. Make the enchilada sauce by adding all ingredients to small sauce pan, whisking smooth, bringing to a boil and then lowering to a simmer for 8-10 minutes.
2. Make the enchiladas: Sauté the onions and peppers and add the seasonings, then add the shredded chicken. Cook until the veggies are crisp tender, about 6 minutes.
3. Heat all the corn tortillas together for 30 seconds in the microwave. Roll the tortillas up with a little chicken filling in each one. Place the stuffed tortillas side by side in a lightly oiled (use spray) rectangular or square baking dish with the seam side down. Cover with the sauce and top with cheese.
4. Bake for 20 minutes in a preheated 375°F oven. The enchiladas are done when the sauce bubbles and the cheese is melted.
5. Serve hot.
6. Chef's Tips:
7. Garnish the enchiladas with taco sauce, sliced avocado, and chopped green onion or chives.
8. This dish goes great with a salad.

Nutrition Facts

Calories

198.02

Fat

4.67 g

Sat. Fat

1.47 g

Carbs

35.67 g

Fiber

6.14 g

Net carbs

29.51 g

Sugar

7.31 g

Protein

6.55 g

Sodium

184.31 mg

Cholesterol

5.8 mg

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