This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese, and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Make up your mind that nothing is more important than how I feel now, because now is everything. Now is the whole enchilada." -Elaine Hicks
This is a fantastic way to have Mexican food. The same enchiladas in a Mexican restaurant would set you back over 1,200 calories and a ton of sodium. This is version is full of flavor and all the richness of cheesy enchiladas.
Servings: 4 | Serving Size: 3 enchiladas
Cooking time: 30 minutes
This recipe can easily be multiplied and leftover filling will keep for 48 hours.
Place a medium skillet over medium heat.
Add the oil and add the onion.
Cook for 4 minutes and add the diced peppers. Stir frequently.
Cook for 4 minutes. Stir frequently.
Add the pepper, chili powder, cumin, oregano, smoked paprika, cayenne pepper, and chicken.
Toss and cook for about a minute and add the stock.
Cook for about 3 minutes and remove the pan from the heat.
Using a slotted spoon, fill each corn tortilla with 1/6th of the chicken mixture.
Add the cilantro to each tortilla as you go.
Let the liquid drain back into the pan before putting the chicken into the tortillas.
Roll or fold the tortillas and place 3 enchiladas on each plate.
Add the sour cream and the jack cheese to the remaining liquid in the bottom of the pan. Mix the sauce well until the cheese has melted, and spread the sauce over the enchiladas.
Serving size: 3 enchiladas
|Calories 480||Calories from Fat 162|
|% Daily Value|
|Total Fat 18g||23%|
|Saturated Fat 9g||45%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 46g||17%|
|Dietary Fiber 6g||23%|
|Vitamin A 17%||Vitamin C 48%|
|Calcium 38%||Iron 17%|
|Vitamin K 20mcg||Potassium 600mg|