Not your typical enchilada.
| Prep Time | 30 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
|
Ingredients
- 2 medium onions chopped
- 2 cloves garlic pressed
- 3 tablespoons vegetable oil
- 4 cups shredded cooked chicken
- 2- 14 1/2 ounce cans Mexican-style chopped tomatoes
- 1- 4 1/2 ounce can chopped green chilies drained
- 1/2 teaspoon salt
- 2 teaspoon dried cilantro or 2 tablespoons fresh cilantro
- 4 ounce goat cheese
- 24 6-inch flour tortillas
- 2 cups half-n-half
- 1 teaspoon chicken bouillon granules
- 8 ounce shredded Monterey Jack cheese
- 8 ounce shredded cheddar cheese
Ingredients
|
Instructions
- Sauté onion and garlic in hot oil in a Dutch oven over medium-high heat until tender. Stir in chicken and next 3 ingredients. Bring to a boil; reduce heat, and simmer, stirring occasionally, 15 minutes. Stir in cilantro and goat cheese.
- Spoon about 1/4 cup chicken mixture down center of each tortilla: roll up tortillas, and place, seam down, in 2 lightly greased 13x9 inch baking dishes.
- Heat half-n-half and bouillon granules in a large saucepan over low heat until granules dissolve. Pour over tortillas.
- Bake, covered, at 350 degrees for 10 minutes; uncover and bake 10 more minutes. Sprinkle with shredded cheeses and bake 5 more minutes. Serve with Spanish rice.
Nutrition Facts
Three-Cheese Chicken Enchiladas
Amount Per Serving
Calories 559
Calories from Fat 279
% Daily Value*
Total Fat 31g
48%
Saturated Fat 14g
70%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 99mg
33%
Sodium 1292mg
54%
Potassium 480mg
14%
Total Carbohydrates 39g
13%
Dietary Fiber 2g
8%
Sugars 3g
Protein 31g
62%
Vitamin A
16%
Vitamin C
22%
Calcium
31%
Iron
14%
* Percent Daily Values are based on a 2000 calorie diet.