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

    1/1 Photo of Firecracker Enchiladas

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    25 mins

    30 mins

    Southern Sugar Dumplin's Note:

    Super fast week night meal. From Rachel Ray. I had to do a couple things differently than the way Rachel calls for them to be made. I found the corn tortillas to tear when folded unless heated through first - either in the microwave or in a hot pan just coated with oil. Would let sit in heated oven more like 10-15 minutes.

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    Units: US | Metric


    1. 1
      In a medium saucepan, heat the oil over medium-high heat. Add two thirds of the onion and cook until softened, about 5 minutes.
    2. 2
      Stir in the flour and cook for 2 minutes. Whisk in 1 1/2 cups water and the tomato sauce, chili powder, cumin and salt; bring to boil. Simmer 5 minutes; set aside.
    3. 3
      Preheat the broiler. In a large bowl, mix the chicken, two thirds of the cheese and the chiles.
    4. 4
      Spread 1 cup of the enchilada sauce in a large casserole dish. Dip one tortilla in the remaining sauce to coat both sides and transfer to a plate. Fill with chicken mixture, roll up and transfer to the casserole dish, seam side down. Repeat with the remaining tortillas and filling.
    5. 5
      Top with the remaining onion, sauce and cheese; broil until just golden, about 5 minutes. Turn off the broiler and leave in the oven until heated through, about 5 minutes.

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    Nutritional Facts for Firecracker Enchiladas

    Serving Size: 1 (359 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 658.2
    Calories from Fat 356
    Total Fat 39.5 g
    Saturated Fat 17.9 g
    Cholesterol 124.7 mg
    Sodium 1863.7 mg
    Total Carbohydrate 38.7 g
    Dietary Fiber 6.0 g
    Sugars 8.3 g
    Protein 39.2 g

    The following items or measurements are not included:

    chipotle chiles in adobo

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