Mexican Please · by Mexican Please★ 4.1 (43)
Ancho Chicken Enchiladas
NUTRITION · PER SERVING75M COOK
CAL 46%·PRO 100%
CARBS 88G38% OF CAL
17G FIBER25G SUGAR46G OTHER
FAT 33G32% OF CAL
9G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chicken enchiladas rolled in corn tortillas and topped with a rich red ancho chili sauce made from scratch. Finished with melted cheese, cilantro, and crema for an authentic Mexican dinner.
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View the full recipe on Mexican Please →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 4 ancho dried chilis
- 2 tomatoes
- 1 medium-sized onion
- 2 garlic cloves
- 2 cups stock
- 3 cups shredded chicken ((2 boneless breasts or rotisserie chicken, approx. 1 lb.))
- 1/2 cup Jack cheese
- 8-10 corn tortillas
- 1/2 teaspoon cumin
- 1 teaspoon Mexican oregano
- 1/2 teaspoon salt (plus more to taste)
- freshly ground black pepper
- oil
- cotija cheese ((optional))
- cilantro ((optional))
- Crema ((optional))
At a glance
PER SERVING · TIME 75M
CAL 46%·PRO 100%
CARBS 88G38% OF CAL
17G FIBER25G SUGAR46G OTHER
FAT 33G32% OF CAL
9G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 45m
- Sodium
- 1357mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2232mg
- Calcium
- 384mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1357MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.