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Chicken Enchildas with Cheese

Chicken Enchildas with Cheese Chicken Enchildas with Cheese Chicken Enchildas with Cheese

This is a fantastic rich chicken enchilada recipe featuring chicken, cheese and baked in a cream sauce.













Trans-fat Free


2 cups chicken
cooked and shredded
2 tablespoons olive oil
1 clove garlic
16 ounces tomato sauce
½ teaspoon salt
4 teaspoons sugar
1 whole jalapeño pepper
canned or fresh
3 cups heavy whipping cream
4 cubes chicken bouillon cubes
cup olive oil
12 corn tortillas (6-inch)
½ cup monterey jack cheese
1 large onions


Preheat you oven to 350℉ (180℃).

Seed and chop the jalapeno pepper. Sauté onion in oil until translucent. Stir in garlic, tomato sauce, salt, sugar, chicken and peppers. Cover and simmer 5 minutes.

In a large saucepan, heat cream and dissolve bouillion cubes in it. Set aside.

In a small skillet, heat about ⅓ cup of oil and dip each tortilla in hot boil, turning once, for a few second to soften. Drain on paper towels.

Assemble Enchiladas:

Spread some wax paper down on your work surface to help keep things from getting too messy.

Dip a tortilla in the cream mixture. Place on a flat surface and put two to three tablespoons chicken mixture in the center and roll up.

Place rolled tortilla, seam-side down in 13x9 inch baking dish . Continue with remaining tortillas.

Pour all remaining cream mixture over enchiladas and cover with grated cheese.

Bake for 25 to 30 minutes, until cheese is melted and browned.

Health tip:

if you are worried about all that heavy cream you could prepare a simple bechamel sauce (flour, butter that thickens milk) to replace the heavy cream. This significantly reduces the calories from fat.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 303g (10.7 oz)
Amount per Serving
Calories 73482% of calories from fat
 % Daily Value *
Total Fat 67g 103%
Saturated Fat 32g 162%
Trans Fat 0g
Cholesterol 213mg 71%
Sodium 983mg 41%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 7%
Sugars g
Protein 40g
Vitamin A 42% Vitamin C 22%
Calcium 18% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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