Sign In Chef
OR
×
By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?
Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.
We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.
Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)
×
$1.37 per serving
54 likes
Ready in 45 minutes
Spoonacular Score: 68% 
Authentic Chicken Enchiladas is a gluten free recipe with 12 servings. One portion of this dish contains roughly 24g of protein, 11g of fat, and a total of 375 calories. For $1.37 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. It works well as a main course. Head to the store and pick up jalapeno, chili powder, olive oil, and a few other things to make it today. It is a rather inexpensive recipe for fans of Mexican food. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by spoonacular user dfastpitch5. If you like this recipe, you might also like recipes such as Authentic Chicken Enchiladas, Authentic Chicken Enchiladas, and Authentic Enchiladas Verde.
Pinot Noir, Riesling, and Sparkling rosé are my top picks for Enchilada. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Melville Sandy's Pinot Noir. It has 4.4 out of 5 stars and a bottle costs about 45 dollars.
With a hue reminiscent of dark red rose petal, rich and savory aromatics of shitaki mushroom, miso glaze and toasted nori come through initially. Decadent spice notes of cinnamon, sage and lavender are intertwined with impressions of dried apricot, red currants, baked apples and orange zest. Tender and velvety on the palate with generous tannins that frame the wine’s radiant and voluptuous finish.
» Get this wine on Wine.com
Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit
Many people will tell you to remove the skin on your chicken to cut down on fat. This is true, but if you like the taste, leave it on! You're only gaining a little fat for a lot of flavor. Plus, a little over half of the fat in chicken skin is monounsatured fat (that's a heart-healthy kind) and the notion that saturated fat is unhealthy is being questioned too. So in our opinion: dig in, skin and all!
If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.
If you normally rinse your chicken?stop! You could be spreading bacteria around your kitchen and it isn't really necessary.
You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.
To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.
If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.
Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.
Disclaimer
Save to Recipe Box
gluten-free
