Chicken Enchiladas
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Chicken Enchiladas
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Adapted from Rachael Ray on foodnetwork.com, this Chicken Enchiladas recipe is perfect for families who love Mexican food. Make sure to use corn tortillas for maximum authenticity. Be sure to double this recipe and eat one casserole and freeze the other for later.
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Ingredients
- 12 corn tortillas
- 1 whole chicken rotisserie, or boiled
- 1 cup brown rice cooked
- 1 cup frozen corn
- 3 tablespoons tomato paste
- 1 teaspoon chili powder plus extra 1 1/2 teaspoons
- 1 teaspoon cumin ground
- 3 cups tomato sauce with no salt added if you can find it
- 1 teaspoon cayenne pepper or more
- 1/2 teaspoon cinnamon
- 1 1/2 cups Monterey jack cheese grated
Optional Toppings / Add-Ons
- sour cream
- cilantro
- avocado
- guacamole
Instructions
- Preheat the oven to 275 degrees F.
- Wrap corn tortillas in foil and warm in the oven while you prepare everything else.
- Shred cooked chicken using forks. Mix in 3 tablespoons tomato paste, ½ cup grated cheese, rice, frozen corn kernels (no need to defrost them), 1 teaspoon chili powder, and 1 teaspoon ground cumin.
- For the sauce combine 3 cups tomato sauce, cayenne pepper, ½ teaspoon cinnamon, 1 ½ teaspoons chili powder and heat through, keeping warm until needed.
- Remove tortillas from oven and switch on broiler to high. Now with most enchilada recipes you have to individually wrap up each tortilla with the filling, but why go through all of that effort when you can just layer it like lasagne and the end result still tastes the same?
- Using two separate square baking dishes ( or 2 round baking dishes) start to distribute the ingredients in the following order: 1. Sauce (spread a little out on bottom of baking dishes), 2. Tortilla layer (I used 2 for each tortilla layer), 3. About a quarter of chicken mixture (for each dish), 4. More sauce, 5. Another tortilla layer, 6. The rest of chicken mixture, 7. Another tortilla layer, 8. The last of the sauce, 9. Grated cheese on top.
- Now, for the extra casserole that you are going to freeze go ahead and stop here. Cover it, label it, and throw it into the freezer. When you decide to defrost it later then you can pick things back up with the last broiling step below (after it has been defrosted).
- Put the casserole under the broiler and broil for about 5 minutes or until the cheese melts and it is heated through. Serve with cilantro, avocado/guacamole and enjoy!
Notes
- We recommend organic ingredients when feasible.
- Nutrition Facts Chicken Enchiladas Amount Per Serving Calories 600 Calories from Fat 153 % Daily Value* Fat 17g26%Saturated Fat 9g56%Cholesterol 38mg13%Sodium 1333mg58%Potassium 1187mg34%Carbohydrates 94g31%Fiber 11g46%Sugar 10g11%Protein 23g46% Vitamin A 1660IU33%Vitamin C 18.8mg23%Calcium 428mg43%Iron 5.1mg28% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 600
- Calories from Fat 153
- % Daily Value*
- Fat 17g
- 26%
- Saturated Fat 9g
- 56%
- Cholesterol 38mg
- 13%
- Sodium 1333mg
- 58%
- Potassium 1187mg
- 34%
- Carbohydrates 94g
- 31%
- Fiber 11g
- 46%
- Sugar 10g
- 11%
- Protein 23g
- 46%
- Vitamin A 1660IU
- 33%
- Vitamin C 18.8mg
- 23%
- Calcium 428mg
- 43%
- Iron 5.1mg
- 28%
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