Barbecue Chicken Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Seasoned chicken rolled in corn tortillas and baked with a blend of barbecue and tomato sauce. Sweet and spicy with a whole lot of flavor, these enchiladas are satisfying and flavorful.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 8 oz can tomato sauce
- 1 cup barbecue sauce (try to choose one low in sugar, I use Stubbs Original)
- 2 teaspoons chili powder
- ½ teaspoon ground cumin
- 2 garlic cloves (minced)
- 2 teaspoons canola oil
- 1 small onion (diced)
- 1 lb boneless skinless chicken breasts (I usually cut mine in half so they’re thinner)
- 4 oz 50% sharp cheddar cheese (shredded, divided)
- 10 (6 inch) yellow corn tortillas ((I use Mission Extra Thin Yellow Corn Tortillas))
- 1 scallion (chopped (greens only))
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 25m
- Sodium
- 1032mg
- Total sugar
- 24g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 636mg
- Calcium
- 217mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 1032MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.