Spend with Pennies · by Holly Nilsson★ 4.9 (14)
Chicken Enchilada Recipe
NUTRITION · PER SERVING50M COOK
CAL 25%·PRO 67%
CARBS 31G25% OF CAL
4G FIBER0G ADDED0G INTRINSIC24G OTHER3G TOTAL SUGAR
FAT 27G48% OF CAL
12G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Corn tortillas layered with chicken, enchilada sauce, and melted Monterey Jack cheese. A cheesy, comforting casserole.
mainmexicancasserolechicken🥧 baking dish⚡ microwave🍳 skillet🔥 ovengluten free
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 8 medium corn tortillas (7-inch, or 50/50 corn & wheat tortillas)
- 1 ¾ cups enchilada sauce
- 2 cups shredded pepper jack cheese (8 oz)
- 1 tablespoon olive oil
- ¼ cup finely chopped onion
- 1 clove minced garlic
- 1 teaspoon chili powder
- 2 cups cooked shredded chicken
- 4 ounces canned mild green chiles (drained)
At a glance
PER SERVING · TIME 50M
CAL 25%·PRO 67%
CARBS 31G25% OF CAL
4G FIBER0G ADDED0G INTRINSIC24G OTHER3G TOTAL SUGAR
FAT 27G48% OF CAL
12G SAT14G 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
- 15m
- Cook
- 35m
- Sodium
- 1037mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 376mg
- Calcium
- 464mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1037MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.