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    You are in: Home / Recipes / Chicken Enchiladas Recipe
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    Chicken Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    carrey's Note:

    This is the first recipe I've ever posted! The idea was developed after tweaking several other enchilada recipes and using what I had in the pantry. The end result was pretty spectacular if I do say so myself! If you wish, you can add toppings to your cooked enchiladas such as sour cream or salsa.

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    Serves: 5


    enchila ...

    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Saute onions over medium heat until softened (if preferred, use a small amount of EVOO).
    3. 3
      Drain can of diced tomatoes with chiles and pour in with onions.
    4. 4
      Drain and rinse can of black beans. Pour in with onions and tomatoes.
    5. 5
      Put shredded chicken in a bowl and season with cumin and Mexican chili powder. Then, add to onion, tomatoes, and beans.
    6. 6
      Pour a small amount of green chili enchilada sauce into mixture to moisten. Pour a small amount of sauce into bottom of glass baking dish.
    7. 7
      Heat tortillas (5 at a time) between two wet paper towels in microwave. Then, spoon small amount of mixture into tortilla. Add a sprinkle of cheese and roll tortilla. Place seam-side down in baking dish. Continue filling all tortillas in this manner. Rolls should be pretty tight in dish.
    8. 8
      Pour remaining enchilada sauce on top of tortillas. Sprinkle with cheddar cheese.
    9. 9
      Bake in oven until cheese is melted (approximately 15-20 minutes).

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    Nutritional Facts for Chicken Enchiladas

    Serving Size: 1 (599 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 942.5
    Calories from Fat 378
    Total Fat 42.0 g
    Saturated Fat 18.8 g
    Cholesterol 158.7 mg
    Sodium 2656.7 mg
    Total Carbohydrate 80.1 g
    Dietary Fiber 5.9 g
    Sugars 10.9 g
    Protein 60.5 g

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