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Favorite Cheesy Chicken Enchiladas

 
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My own basic chicken enchiladas.

Yield

8

servings

Prep

30

min

Cook

30

min

Ready

1

hrs

 

Ingredients

750 grams chicken breast halves, boneless, skinless
chopped
1 onions
chopped
*
796 millilitres tomatoes, canned, crushed
*
540 millilitres kidney beans, canned
*
680 millilitres tomato sauce
*
2 garlic cloves
finely chopped
*
3 tablespoon chili powder
100 grams mozzarella cheese
shredded
100 grams cheddar cheese
shredded
100 grams monterey jack cheese
shredded
8 flour tortillas
*
9 tablespoons canola oil
1 tablespoon butter

Directions

Put pan in high heat. Add two tablespoon of canola oil and a tablespoon of butter. Stir-fry chopped chicken and onion until lightly browned.

Sprinkle three tablespoons (at taste) of chili powder on the mixture and mix. Set aside.

In the same pan, put the crushed tomatoes, tomato sauce, red kidney beans and garlic together to boil over a medium heat. Reduce heat to low and keep warm.

While tomato sauce is warming, use another pan to brown the tortillas using a tablespoon of canola oil for each one. Also set aside. Warm stove to 400℉ (200℃).

In a 9"x13" pan, place all the tortillas side-by-side and fill with chicken mixture. Pour sauce in each tortillas before closing them. Pour the remaining sauce over the closed enchiladas. Spread cheese.

Cook for approximately ten minutes or until cheese colorizes. Serve with sour cream and chili powder.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 150g (5.3 oz)
Amount per Serving
Calories 44061% of calories from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 9g 47%
Trans Fat 0g
Cholesterol 116mg 39%
Sodium 325mg 14%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 78g
Vitamin A 20% Vitamin C 5%
Calcium 31% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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