Chicken Enchiladas
75 mins (prep 45, cooking 30)
17 ingredients
8 servings
These enchiladas use a Texas-style enchilada sauce - the sauce's main ingredient is chile powder, not tomato. They are quite popular. For the chicken, I buy a whole pre-cooked chicken and dice up the breast meat. This provides about 1 and 1/2 cups. Reserve the rest of the chicken for another use. The sauce can be made gluten free by using corn starch. See instructions below.

Categories:  chicken , north-american , southwestern-u.s. , poultry , main-dish , american , meat , <-4-hours , tex-mex , one-dish-meal , time-to-make ,
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Serving Size (181.51 g)
Servings 8
Amount per Serving
Calories 163.42 Calories from Fat 97.56
% Daily Value *
Total Fat 10.84g 133.41%
Saturated Fat 1.62g 64.79%
Trans Fat 0.0g %
Cholesterol 1.8mg 4.8%
Sodium 598.91mg 199.64%
Total Carbohydrate 14.91g 39.75%
Dietary Fiber 3.52 g 112.52%
Sugars 3.93 g %
Protein 3.9g 62.4%
Vitamin A 1371.39IU% Vitamin C 22.94mg%
Calcium 42.24mg% Iron 1.82mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
ground cumin, dried oregano, cooked chicken breasts, shredded monterey jack cheese


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