Chicken Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Corn tortillas wrapped around shredded chicken and baked in a smoky tomato sauce seasoned with cumin, oregano, and chili powder. A traditional Mexican casserole served as a main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 large skinless boneless chicken breasts
- 1 1/2 tsp cumin
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp chilli powder
- 1/2 tsp smoked paprika or chipotle paste
- 3-4 cloves garlic (pressed)
- 225ml / 1 cup tomato passata / crushed tomatoes
- 2 tbsp vegetable oil
- 2 tbsp flour
- 1 tbsp ancho chilli powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried oregano (I used Mexican oregano)
- 1 tsp ground cumin
- 1/2 tsp salt
- 2 tbsp tomato paste
- 750ml / 3 cups chicken stock
- 18 small corn tortillas
- 1 cup cheddar cheese
- 2 sprigs cilantro
- 2 green onions (sliced)
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
- 1105mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 810mg
- Calcium
- 235mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1105MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.