Spicy Chicken Enchiladas
Spicy Chicken Enchiladas recipe
Yield
6 servingsPrep
10 minCook
15 minReady
25 minLow in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | medium |
onions
rated |
|
| 1 | each |
garlic cloves
crushed |
|
| 1 | tablespoon |
vegetable oil
|
|
| 8 | ounces |
tomato sauce
|
|
| 2 | each |
chicken breasts
cooked, shredded |
|
| 4 | ounces |
green chili peppers, canned
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | medium |
onions
rated |
|
| 1 | each |
garlic cloves
crushed |
|
| 15 | ml |
vegetable oil
|
|
| 231.2 | ml/g |
tomato sauce
|
|
| 2 | each |
chicken breasts
cooked, shredded |
|
| 115.6 | ml/g |
green chili peppers, canned
|
Directions
Sauté onion and garlic in cooking oil until onion is clear.
Add tomato sauce and simmer a few minutes.
Set aside.
Prepare tortillas-two per serving-as you do for soft tacos.
On tortilla place pieces of shredded chicken breast and some cut up green chiles.
Roll up and place folded side down on serving plate.
Spoon hot tomato sauce over enchiladas and top with sour cream.
