Fire-Roasted Chicken Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft flour tortillas filled with shredded rotisserie chicken and grilled corn, rolled and covered in homemade fire-roasted tomato sauce, then baked with melted cheddar. A flavorful, make-ahead main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 (15-oz) can fire-roasted diced tomatoes
- ½ cup vegetable oil
- 2 Tbsp all-purpose flour
- 1 Tbsp chili powder
- 1 cup low-sodium chicken broth
- ½ tsp cumin
- ½ tsp garlic salt
- ½ tsp onion powder
- 2 cups cooked chopped chicken
- 1 ear corn (grilled, kernels removed)
- 2 cups shredded cheddar cheese
- 8 soft taco flour tortillas
At a glance
PER SERVING · TIME 40M
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
- 25m
- Sodium
- 1726mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 682mg
- Calcium
- 610mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1726MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.