This Chicken Enchiladas recipe contains boneless, skinless chicken breasts, corn tortillas, white cheddar, monterey jack cheese, tomato sauce and more.
Servings:12 | Calories:257 | Total Fat:11g | Chol:70mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 11g
17 %
Sat Fat 5g
25 %
Total Carb 17g
6 %
Fiber 4g
16 %
Sugars 4g
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Cholesterol 70mg
23 %
Sodium 445mg
19 %
Protein 24g
48 %
Calories:
33% Boneless, skinless chicken breasts
29% Others combined
19% Corn tortillas
17% White cheddar
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
adapted from Tide and Thyme , orginally from America's Test Kitchen 1 medium onion, chopped fine 2 jalapenos, seeded and chopped fine 1 teaspoon canola oil 3 medim cloves garlic, minced 3 Tablespoons chili powder 2 teaspoons ground cumin 3 teaspoons sugar 1 15 oz can tomato sauce 1 cup water 1 large beefsteak tomato, seeded and chopped 1 pound boneless, skinless chicken breasts (2 large breasts) 1 cup extra sharp white cheddar, shredded 1 cup monterey jack cheese, shredded 1/2 cup minced fresh cilantro 12 (6 inch) soft corn tortillas
Directions : View recipe directions on pinkparsleycatering.blogspot.com
