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Enchiladas Nortenas with Grilled Chicken & Queso Quesadilla

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Recipe

 

Yield

servings

Prep

5 min

Cook

10 min

Ready

15 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
12 ounces monterey jack cheese
with jalapeno pepper
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¼ cup cotija cheese
crumbled
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3 pounds chicken
grilled
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24 each corn tortillas (6-inch)
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3 cups enchilada sauce
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½ cup cilantro
chopped
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1 cup canola oil
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Ingredients

Amount Measure Ingredient Features
346.8 ml/g monterey jack cheese
with jalapeno pepper
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59 ml cotija cheese
crumbled
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1.4 kg chicken
grilled
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24 each corn tortillas (6-inch)
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7.1E+2 ml enchilada sauce
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118 ml cilantro
chopped
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237 ml canola oil
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Directions

Start by shredding the grilled chicken and mix with the chopped cilantro.

Heat the oil in a skillet, and fry the tortillas until soft.

Dip each tortilla in th e enchilada sauce, fill with the chicken and roll.

Place side by side in a baking dish .

Top with remaining sauce and slices of Jalape?o cheese and bake in a 350℉ (180℃) Fahrenheit oven just long enough to melt the cheese.

Sprinkle with the Cotija cheese and serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 483g (17.0 oz)
Amount per Serving
Calories 129965% from fat
 % Daily Value *
Total Fat 93g 143%
Saturated Fat 19g 96%
Trans Fat 0g
Cholesterol 340mg 113%
Sodium 814mg 34%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 218g
Vitamin A 32% Vitamin C 4%
Calcium 37% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
 

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