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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (568g) Recipe makes 4 servings |
||
| Calories 750 | ||
| Calories from Fat 371 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 41.3g | 63% | |
| Saturated Fat 19.0g | 95% | |
| Monounsaturated Fat 12.7g | ||
| Polyunsaturated Fat 4.5g | ||
| Trans Fat 0.2g | ||
| Cholesterol 159mg | 53% | |
| Sodium 2006mg | 83% | |
| Potassium 721mg | 20% | |
| Total Carbohydrate 44.9g | 14% | |
| Dietary Fiber 6.4g | 25% | |
| Sugars 7.1g | ||
| Protein 50.4g | 100% | |
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Ingredients
-
8 (8 inch) corn tortillas
- 1 1/2 cups shredded monterey jack cheese
- 24 ounces enchilada sauce
- 4 ounces plain yogurt
Enchilada Filling
- 4 ounces diced green chilies
- 1/2 cup diced tomato
- 1 teaspoon diced garlic
- 1 teaspoon instant chicken bouillon
- 1 ounce cream cheese
- 2 ounces sour cream
- 2 ounces monterey jack pepper cheese
- 1 pinch ground cumin
- 1/2 cup diced yellow onion
- 1 1/4 lbs diced chicken breasts
Directions
1
FILLING: Place diced chicken breast in a 1/2 gal. pot.2
Add tomato, garlic, onion, chiles, cumin and bouillon.3
Stir constantly on low heat til chicken is cooked, about 20 minutes.4
Add remaining ingredients, stirring constantly til the pepperjack cheese is incorporated.5
ENCHILADAS: Roll 3 oz. of filling into each corn tortilla.6
Place in 9" x 9" casserole dish.7
Smother rolled tortillas with enchilada sauce and top with shredded Monterey Jack cheese.8
Bake at 350°F for about 10-15 minutes or til cheese is melted and casserole is hot.9
Remove from oven and drizzle with lines of yogurt.10
Garnish with fresh chopped tomatoes, sour cream.11
Serve with guacamole, rice and beans.
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Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Oven > Casseroles
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Tamaretta
On Jan 26, 2009
We enjoyed these enchiladas. I would chop my chicken a little finer as I didn't like the bigger chunks but that's no fault of the recipe - just my preference. I too used Texas Red Enchilada Sauce for the sauce and left out the green chilies (due to wimpy kids). Thanks for posting!
From: vlynn
On May 31, 2008
Made these last week for company. Although they had a good flavor, they seemed somewhat dry. I made them ahead of time and made my own red sauce, maybe I didn't have enough sauce on them. Anyway, I will rey again another time.
From: Potluck
On Apr 27, 2007
We had these for dinner this evening. Rated more than 5 stars in our book. I used leftover baked chicken,mostly dark meat..I made Texas Red Enchilada Sauce Texas Red Enchildas sauce for this had enough filling for 12 corn tortillas,I cooked half and froze half for later..I would highly recommend this recipe..Thank U....
From: Pets'R'us
On Jan 3, 2003
Laudee we had this last night and really enjoyed it. Had to substitute the pepperjack cheese for cheddar, the yellow onions for shallots because I can not buy the mentioned ingredients here. I first thought there was liquid missing as an ingredient, but whilst stirring the dish the ingredients produced enough. The only different thing I did was using more cumin.
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