Cheesy Chicken Enchiladas with Homemade Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shredded chicken rolled in corn tortillas and smothered in a homemade tomato and chili powder sauce, topped with melted cheddar. A simple, family-friendly version of enchiladas with all the flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 pounds chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon chili powder
- 2 tablespoons vegetable oil
- 1/2 cup water
- 1 can refried beans
- 1/2 cup shredded cheddar cheese
- 1/4 - 1/2 cup salsa
- 1 tablespoon vegetable oil
- 2 cloves garlic, crushed
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 3 tablespoons chili powder
- 1/8 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 teaspoon cumin
- 1/4 cup salsa
- 28-ounce can crushed tomatoes
- 16 corn tortillas
- 4 cups shredded cheddar cheese
At a glance
PER SERVING · TIME 75M
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
- 1431mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1175mg
- Calcium
- 523mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1431MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.