Chicken Enchiladas
My stepdaughter and her family were coming over for dinner and asked me to make enchiladas. I had been regulary making vegan enchiladas for a friend, so I thought it was a great idea. I changed the vegan ingredients in the recipe a came up with this recipe.
Ingredients
1 tablespoon olive oil
1/2 onion, chopped
1 1/2 pounds boneless, skinless chicken breasts16 ounces refried beans
15 1/2 ounces fire roasted diced tomatoes1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons chili powder
1 teaspoon cumin
16 medium flour tortillas
2 cups mexican blend cheese
enchilada sauce
Directions
In a large saute pan, over medium heat, heat oil. Add onions to pan. Cook for 5 minutes
Cut chicken into thin 1 inch strips. Add chicken to pan. Mix with onions. Cook for 5 minutes, stirring occasionally.
Add refried beans, tomatoes, salt, pepper, chili powder and cumin to chicken. Mix well. Reduce heat to medium low. Cook for 5 minutes. Add 1 cup of cheese. Mix well. Remove from heat and let cool for 20 minutes.
Place 1/12 of the filling in the center of each tortilla in a straight line across the tortilla. Fold both sides in. Fold bottom up over filling so it looks like an envelope. Roll up the tortilla, keeping the sides tucked in.
Place enchiladas in a baking sheet. Cover with enchilada sauce. Sprinkle remaining cheese over the top of the enchiladas. Bake at 350 for 25 minutes. Serve with sour cream.
Nutrition FactsServings: 8Amount per serving Calories 491% Daily Value*Total Fat 20.8g 27%Saturated Fat 8.8g 44%Cholesterol 115mg 38%Sodium 1212mg 53%Total Carbohydrate 37.3g 14%Dietary Fiber 6.9g 25%Total Sugars 4.7g Protein 38.2g Vitamin D 0mcg 0%Calcium 311mg 24%Iron 3mg 19%Potassium 610mg 13%*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.