Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chicken & Corn Enchiladas With Pico De Gallo Recipe
    Lost? Site Map

    Chicken & Corn Enchiladas With Pico De Gallo

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    CarrolJ's Note:

    This recipe was created tonight as a result of missing ingredients for what I originally planned to make for dinner. It was enjoyed so much that I decided to add it to the web site so that others could make them as well. Our 5 yr & 11 yr old DGDs joined us for dinner tonight and enjoyed it as well. NOTE--the amount of enchiladas you get depends on how much filling you put inside each tortilla. Using this recipe I made 20 enchiladas which left a bit less than 1/2 of a recipe to freeze for another quick meal.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 6-8

    Yield:

    enchila ...

    Units: US | Metric

    Directions:

    1. 1
      Mix first 8 ingredients of Meat Filling together until well mixed & set aside.
    2. 2
      In a medium size mixing bowl blend together the Sauce ingredients; the water, tomato paste, flour, 1 1/2 Tablespoon chili powder, 1/2 teaspoon black pepper, and 1/2 teaspoon salt.
    3. 3
      Microwave the sauce ingredients for 5 minutes then set aside.
    4. 4
      Lay one flour tortilla on a flat surface (I use a plate).
    5. 5
      Place about 1 1/2 - 2 Tablespoons Meat Filling along the edge of the tortilla closest to you.
    6. 6
      Sprinkle 1 -2 teaspoons of the two mixed cheese along top.
    7. 7
      Roll tortilla away from you ending when the tortilla is completely rolled.
    8. 8
      Place filled tortilla into a lightly greased baking pan so that the seam is on the bottom.
    9. 9
      NOTE--As you lay each enchilada down next to the previous one, place them close to the previous one so that they are side by side.
    10. 10
      Repeat rolling tortillas until all the meat filling is used up.
    11. 11
      Sprinkle half of the remaining cheese over the top of the rolled tortillas.
    12. 12
      Cover the tops and ends of all the tortillas with the Sauce.
    13. 13
      Sprinkle the remaining cheese over the top of the Sauce.
    14. 14
      Bake 30 min in a preheated 350 degree oven.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Chicken & Corn Enchiladas With Pico De Gallo

    Serving Size: 1 (271 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 574.9
     
    Calories from Fat 226
    39%
    Total Fat 25.2 g
    38%
    Saturated Fat 9.9 g
    49%
    Cholesterol 73.4 mg
    24%
    Sodium 1474.7 mg
    61%
    Total Carbohydrate 61.1 g
    20%
    Dietary Fiber 5.8 g
    23%
    Sugars 6.9 g
    27%
    Protein 28.3 g
    56%

    The following items or measurements are not included:

    pico de gallo

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites