Chicken Enchiladas 9

Course : Enchiladas
Serves: 12
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Ingredients:

3 pounds skinless boneless chicken breasts
16 ounces canned tomatoes
1 cup onion
2 tablespoons garlic
1 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
8 ounces diced green chiles
1 cup cream
12 whole corn tortilla
1 cup jack cheese
1 cup cheddar cheese
1/2 cup sour cream
1/2 cup sliced pitted black olive
1/4 cup scallions
 

Preparation / Directions:

Combine chicken, tomatoes, onions, garlic, salt, cumin, and coriander in a large saucepan, over a moderate flame heat to a boil, reduce heat, cover, and simmer for 2 hours remove from heat, cool remove chicken, separate into shreds with a fork, set aside reduce liquid to 2 cups, over a moderate flame remove from heat, stir in chiles pour into a hotel pan heat cream in a skillet, over a medium flame soften tortillas in heated cream, 1 at a time place 1/3 cup turkey onto each tortilla rollup and place, seam-side down, into baking dish top with grated cheeses pour remaining cream over all bake @ 375 degrees for 25-45 minutes remove from oven allow to stand, before cutting garnish with sour cream, olives, and scallions

 

Nutritional Information:

309 Calories (kcal); 12g Total Fat; (35% calories from fat); 31g Protein; 18g Carbohydrate; 97mg Cholesterol; 445mg Sodium


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