Muy Bueno · by Yvette Marquez-Sharpnack | Muy Bueno★ 4.8 (14)
Chicken Enchilada Recipe
NUTRITION · PER SERVING40M COOK
CAL 41%·PRO 76%
CARBS 86G42% OF CAL
24G FIBER7G SUGAR54G OTHER
FAT 38G42% OF CAL
10G SAT29G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender shredded chicken rolled in corn tortillas with melted cheese and onion, then smothered in bold homemade enchilada sauce and baked until golden. These authentic enchiladas bring traditional Mexican flavors to weeknight dinners with minimal effort.
mainmexicantacochicken🥧 baking dish🍲 stockpot🥄 saucepan🍳 skillet🔥 oven
View the full recipe on Muy Bueno →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 ounces dried New Mexico or California red chile pods
- 6 cups water (divided)
- 6 tablespoons all-purpose flour ((or gluten-free alternative))
- 4 garlic cloves
- 1 tablespoon salt
- 1 tablespoon olive oil ((for cooking the sauce))
- 1 1/2 cups cooked shredded chicken or turkey
- 1 cup canola oil ((for frying tortillas))
- 12-18 corn tortillas
- 2 cups shredded cheese ((Oaxaca, asadero, Monterey Jack, or muenster))
- 1/2 white onion (finely diced)
- chopped cilantro (for garnish)
At a glance
PER SERVING · TIME 40M
CAL 41%·PRO 76%
CARBS 86G42% OF CAL
24G FIBER7G SUGAR54G OTHER
FAT 38G42% OF CAL
10G SAT29G 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
- 20m
- Cook
- 20m
- Sodium
- 2272mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2003mg
- Calcium
- 454mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 2272MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.