Enchiladas Rojas Mexicana (Chicken)

130 mins (prep 40, cooking 90)
10 ingredients
6-8 servings
This is my sister-in-law's recipe for wonderful chicken enchiladas with red sauce. We use Salsa Roja Mexicana for the enchilada sauce. I believe the salsa really makes the dish. It takes some time, but is well worth it. If you're in a hurry, you can start with left over chicken, or rotisserie chicken.

Categories:  chicken , north-american , poultry , main-dish , mexican , taste~mood , meat , whole-chicken , spicy , <-4-hours , time-to-make ,
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Serving Size (175.03 g)
Servings 6
Amount per Serving
Calories 132.35 Calories from Fat 66.69
% Daily Value *
Total Fat 7.41g 68.35%
Saturated Fat 1.02g 30.69%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 2343.07mg 585.77%
Total Carbohydrate 13.99g 27.98%
Dietary Fiber 2.76 g 66.29%
Sugars 10.69 g %
Protein 2.8g 33.59%
Vitamin A 1067.38IU% Vitamin C 3.82mg%
Calcium 4.29mg% Iron 1.04mg%
*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:
roasting chicken, white corn tortillas, fresh cilantro, shredded monterey jack cheese


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