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Ингредиенты
- 6 x Boneless, skinless chicken breast halves
- 1 Tbsp. Butter
- 1 c. Minced onion
- 1 x Green pepper pepper, cored, seeded, and minced
- 1 x Red bell pepper, cored, seeded, and minced
- 8 ounce Grated cheddar cheese
- 1 can (4-ounce) diced green chilies
- 1 c. Green chile salsa
- 1/2 c. Minced fresh cilantro
- 4 tsp Grnd cumin Salt and freshly grnd black pepper
- 12 x -(up to)
- 15 x 7" flour tortillas
- 10 ounce Monterey Jack cheese, grated
- 1 c. Whipping cream
- 1/2 c. Chicken broth Minced avocado Minced tomato Minced fresh cilantro
Инструкции
- Place chicken in pan of rapidly boiling water to cover, adn simmer 15-20 min. Remove from heat, drain, cold, and shred chicken. Prehat oven to 350 degrees. In medium skillet, heat butter over medium heat. Cook onion and bell peppers till just soft, 5-8 min. Transfer to large bowl. Add in chicken, chedar cheese, green chiles, salsa, and cilantro. Season with salt and pepper to taste and mix well.
- Grease 10x15x2 inch baking pan. Place 1 four tortilla on flat surface and place about 1/3 c. chicken mix along 1 edge. Roll up from filling side, and place, seam side down, in prepared pan. Repeat process with remaining chicken mix. Sprinkle Monterey Jack over enchiladas (may be prepared to this point up to 1 day in advance. Cover and chill).
- Combine cream and chicken broth and pour over enchiladas. Cover pan with foil and bake 30 min. Remove foil and continue baking 10 min or possibly till thoroughly heated. Place 1 or possibly 2 enchiladas on individual serving plates and garnish with avocado, tomato, and additional cilantro, if you like. Seres 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 8 servings | |
| Calories 364 | |
| Calories from Fat 245 | 67% |
| Total Fat 27.64g | 35% |
| Saturated Fat 17.24g | 69% |
| Trans Fat 0.01g | |
| Cholesterol 106mg | 35% |
| Sodium 430mg | 18% |
| Potassium 246mg | 7% |
| Total Carbs 4.1g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.92g | 1% |
| Protein 24.64g | 39% |
