This Chicken Enchiladas recipe contains boneless, skinless chicken breasts, corn tortillas, white cheddar, monterey jack cheese, tomato sauce and more.
Servings:?? | Calories:3086 | Total Fat:127g | Chol:837mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 127g
195 %
Sat Fat 61g
306 %
Total Carb 209g
70 %
Fiber 45g
179 %
Sugars 47g
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Cholesterol 837mg
279 %
Sodium 5338mg
222 %
Protein 288g
577 %
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 pink-parsley.com
