Family Food on the Table · by Kathryn Doherty★ 4.5 (10)
Chicken Enchiladas
NUTRITION · PER SERVING25M COOK
CAL 33%·PRO 77%
CARBS 56G34% OF CAL
9G FIBER0G ADDED0G INTRINSIC40G OTHER7G TOTAL SUGAR
FAT 31G43% OF CAL
15G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Warm flour tortillas filled with seasoned chicken, topped with enchilada sauce and melted cheese, then baked. A classic Mexican-American family dinner.
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View the full recipe on Family Food on the Table →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 teaspoon extra-virgin olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 teaspoon ground cumin
- 3/4 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper (or cayenne for more heat)
- 2 cups cooked (shredded chicken)
- 2 (4.5 oz.) cans diced green chilies (undrained)
- 1 1/4 cups red enchilada sauce (divided (1 (10 oz.) can or homemade))
- 2 cups shredded Monterey Jack cheese (divided)
- 8 medium flour tortillas (we use whole wheat)
- Fresh cilantro
At a glance
PER SERVING · TIME 25M
CAL 33%·PRO 77%
CARBS 56G34% OF CAL
9G FIBER0G ADDED0G INTRINSIC40G OTHER7G TOTAL SUGAR
FAT 31G43% OF CAL
15G SAT16G 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
- 10m
- Cook
- 15m
- Sodium
- 1789mg
- Total sugar
- 7g
- Added sugar
- ≥2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 368mg
- Calcium
- 615mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1789MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.