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Chicken Enchiladas

This Chicken Enchiladas recipe contains boneless, skinless chicken breasts, corn tortillas, white cheddar, monterey jack cheese, tomato sauce and more.
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Servings:12  | Calories:257 | Total Fat:11g  | Chol:70mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 11g
17 %
Sat Fat 5g
25 %
Total Carb 17g
6 %
Fiber 4g
16 %
Sugars 4g
Cholesterol 70mg
23 %
Sodium 445mg
19 %
Protein 24g
48 %
33% Boneless, skinless chicken breasts
29% Others combined
19% Corn tortillas
17% White cheddar
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


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
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