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Authentic Chicken Enchiladas

 
One serving costs about $1.29

$1.29 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:72%

Spoonacular Score: 72%

 

Forget going out to eat or ordering takeout every time you crave Mexican food. Try making Authentic Chicken Enchiladas at home. This recipe makes 12 servings with 370 calories, 24g of protein, and 11g of fat each. For $1.29 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. A couple people made this recipe, and 54 would say it hit the spot. From preparation to the plate, this recipe takes approximately 45 minutes. If you have pickled jalapeno in a jar), olive oil, enchilada sauce, and a few other ingredients on hand, you can make it. It works well as a main course. It is brought to you by Foodista. It is a good option if you're following a gluten free diet. With a spoonacular score of 70%, this dish is good. Similar recipes are Authentic Chicken Enchiladas, Authentic Chicken Enchiladas, and Authentic Chicken Enchiladas.

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. 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 Tobacco Road Pinot Noir, Wine. It has 5 out of 5 stars and a bottle costs about 30 dollars.

Tobacco Road Pinot Noir, Wine

Aromas of cherry pie, pomegranate, and lychee fruit are followed by vibrant flavors of strawberry jam with hints of whipped cream, clove and cinnamon spice. This is a pretty wine with bright acid and a food-friendly structure.

» Get this wine on Amazon.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
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 can
1 can canned enchilada sauce
canned enchilada sauce
1 tsp
1 tsp garlic powder
garlic powder
1 can
1 can canned green diced chilis
canned green diced chilis
0.5
0.5  pickled jalapeno in a jar)
pickled jalapeno in a jar)
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 mexican cheese blend
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
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 can canned enchilada sauce
1 can
canned enchilada sauce
1 tsp garlic powder
1 tsp
garlic powder
1 can canned green diced chilis
1 can
canned green diced chilis
0.5  pickled jalapeno in a jar)
0.5
pickled jalapeno in a jar)
3 Tbsps olive oil
3 Tbsps
olive oil
1  diced onion
1
diced onion
some salt and pepper
some
salt and pepper
1 cup mexican cheese blend
1 cup
mexican cheese blend

Equipment

baking sheet
baking sheet
paper towels
paper towels
frying pan
frying pan
oven
oven
baking sheet
baking sheet
paper towels
paper towels
frying pan
frying pan
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: $1.63
Ingredient
4 chicken breasts
½ teaspoons chili powder
45 smalls corn tortillas
45 smalls corn tortillas
¼ teaspoons cumin
1 teaspoon garlic powder
1 can canned green diced chilis
½ pickled jalapeno in a jar)
3 tablespoons olive oil
1 diced onion
1 cup mexican cheese blend
Price
$8.02
$0.04
$4.18
$4.18
$0.03
$0.09
$1.10
$0.03
$0.50
$0.24
$1.20
$19.61

Nutritional Information

Quickview
582 Calories
29g Protein
13g Total Fat
88g Carbs
13% Health Score
Limit These
Calories
582k
29%

Fat
13g
21%

  Saturated Fat
3g
21%

Carbohydrates
88g
30%

  Sugar
2g
3%

Cholesterol
57mg
19%

Sodium
466mg
20%

Get Enough Of These
Protein
29g
59%

Phosphorus
816mg
82%

Vitamin B3
10mg
54%

Selenium
37µg
54%

Vitamin B6
1mg
51%

Fiber
12g
51%

Magnesium
164mg
41%

Manganese
0.67mg
33%

Calcium
229mg
23%

Zinc
3mg
22%

Potassium
680mg
19%

Copper
0.33mg
16%

Iron
2mg
16%

Vitamin B1
0.24mg
16%

Vitamin B2
0.24mg
14%

Vitamin B5
1mg
13%

Vitamin E
1mg
8%

Vitamin C
5mg
7%

Folate
21µg
5%

Vitamin B12
0.27µg
4%

Vitamin A
132IU
3%

Vitamin K
2µg
3%

covered percent of daily need

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