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Authentic Chicken Enchiladas

 
One serving costs about $1.37

$1.37 per serving

54 people like this recipe

54 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 gluten-free,gluten free lunch,main course,main dish,dinner Mexican
spoonacular Score:68%

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.

Melville Sandy's Pinot Noir

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

Ingredients

Servings:
4
4  chicken breasts
chicken breasts
0.5 tsps
0.5 tsps chili powder
chili powder
45 small
45 small corn tortillas
corn tortillas
0.25 tsps
0.25 tsps cumin
cumin
1 can
1 can canned enchilada sauce
canned enchilada sauce
1 tsp
1 tsp garlic powder
garlic powder
1 can
1 can canned diced green chilis
canned diced green chilis
0.5
0.5  jalapeno
jalapeno
3 Tbsps
3 Tbsps olive oil
olive oil
1
1  diced onion
diced onion
some
some salt and pepper
salt and pepper
1 cup
1 cup shredded mexican cheese blend
shredded mexican cheese blend
4  chicken breasts
4
chicken breasts
0.5 tsps chili powder
0.5 tsps
chili powder
45 small corn tortillas
45 small
corn tortillas
0.25 tsps cumin
0.25 tsps
cumin
1 can canned enchilada sauce
1 can
canned enchilada sauce
1 tsp garlic powder
1 tsp
garlic powder
1 can canned diced green chilis
1 can
canned diced green chilis
0.5  jalapeno
0.5
jalapeno
3 Tbsps olive oil
3 Tbsps
olive oil
1  diced onion
1
diced onion
some salt and pepper
some
salt and pepper
1 cup shredded mexican cheese blend
1 cup
shredded mexican cheese blend

Equipment

baking sheet
baking sheet
paper towels
paper towels
oven
oven
baking sheet
baking sheet
paper towels
paper towels
oven
oven


Instructions

  1. Season your thawed chicken breasts with salt and pepper. Add a little bit of olive oil to your frying pan, add chicken, and cook through. Remove chicken from pan, then add diced onions to the pan. Turn heat to medium and let onions saute through. (You may need to add a little bit more oil to the pan.)
  2. Meanwhile, chop up your chicken (or shred) very finely. When the onions are soft and translucent, add chicken back to the pan. Season your onions and chicken with garlic, cumin, and chili powder. Finely chop up your jalapeno and add that and your green chilis to your chicken mixture. Stir in your cheese. Now you are ready to assemble.
  3. Heat up your olive oil in a small frying pan. Add your corn tortilla for about 20 seconds, flipping if the oil doesn't reach the top side. Doing this softens your tortilla so it won't break as you roll it. Do this with all your tortillas and drain on paper towels.
  4. Take 2 cookie sheets and spray with cooking spray. Lay out a tortilla and add about 2 TBSP of chicken mixture to the middle of your tortilla. Roll up. Fill the remaining tortillas in the same way and line them up next to each other on your cookie sheet, so they are very close to each other, but not touching. This should make two rows on each of your cookie sheets.
  5. If two pans are too much for your family, then at this point, take one pan and put it in your freezer. Once the enchiladas are frozen, remove them from the pan and stack them in a double lined ziploc freezer bag. When you want to make them, simply line them up again on a greased cookie sheet, let thaw for about an hour on the counter, then bake as instructed.)
  6. Now, bake your enchiladas in the oven, at 400 degrees, for about 20 minutes. They should be lightly browned. Remove them from the oven and spoon over about 2TBSP of your enchilada sauce over the top of each enchilada. Then sprinkle the tops with cheese. Put the enchiladas back in the oven for about 7 minutes. After that, it's time to eat!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.37
Ingredient
4 chicken breasts
½ teaspoons chili powder
45 smalls corn tortillas
¼ teaspoons cumin
1 teaspoon garlic powder
1 can canned diced green chilis
½ jalapeno
3 tablespoons olive oil
1 diced onion
1 cup shredded mexican cheese blend
Price
$8.02
$0.04
$4.18
$0.03
$0.09
$1.33
$0.03
$0.50
$0.24
$1.98
$16.44

Tips

Health Tips

  • 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!

Price Tips

  • 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.

Cooking Tips

  • 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.

  • get more cooking tips

Green Tips

  • Choose pasture-raised chicken if it is available. If it is not at your supermarket, visit a farmers' market and ask around.

Disclaimer

Nutritional Information

Quickview
374 Calories
23g Protein
10g Total Fat
46g Carbs
13% Health Score
Limit These
Calories
374
19%

Fat
10g
17%

  Saturated Fat
2g
18%

Carbohydrates
46g
16%

  Sugar
2g
2%

Cholesterol
57mg
19%

Sodium
476mg
21%

Get Enough Of These
Protein
23g
48%

Phosphorus
509mg
51%

Vitamin B3
9mg
47%

Selenium
31µg
45%

Vitamin B6
0.8mg
40%

Fiber
7g
29%

Magnesium
93mg
23%

Manganese
0.35mg
17%

Calcium
147mg
15%

Potassium
488mg
14%

Zinc
2mg
14%

Vitamin B5
1mg
12%

Vitamin B2
0.17mg
10%

Vitamin B1
0.15mg
10%

Iron
1mg
9%

Copper
0.18mg
9%

Vitamin E
1mg
7%

Vitamin C
5mg
6%

Vitamin B12
0.27µg
4%

Folate
11µg
3%

Vitamin K
2µg
3%

Vitamin A
118IU
2%

covered percent of daily need

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