ENCHILADAS DE POLLO (CHICKEN ENCHILADAS) RECIPE - MEXICAN ...
Make and share this Enchiladas De Pollo (Chicken Enchiladas) recipe from Food.com.
Total Time 1 hours 35 minutes
Prep Time 20 minutes
Cook Time 1 hours 15 minutes
Yield 2 enchiladas, 4 serving(s)
Number Of Ingredients 17
Steps:
- To prepare filling, place first 6 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Remove chicken from cooking liquid; cool. Remove chicken from bones; shred with 2 forks. Discard bones. Reserve broth for another use.
- Preheat oven to 375°.
- Combine chicken, 1/2 cup each Monterey Jack and cheddar cheeses, and 1/2 cup onion in a bowl; set aside.
- To prepare sauce, place milk and next 5 ingredients (milk through chiles) in a food processor; process until smooth.
- To prepare tortillas, fill a medium skillet with 1 inch of water; bring to a simmer. Dip 1 tortilla in water using tongs. Spoon 1/2 cup filling in center of tortilla; roll tightly, and place in an 11 x 7-inch baking dish. Repeat procedure with remaining tortillas and filling.
- Pour sauce over enchiladas. Cover and bake at 375° for 20 minutes. Uncover; sprinkle with 1/4 cup each Monterey Jack and cheddar. Bake an additional 5 minutes or until cheeses melt. Top with sour cream.
Nutrition Facts : Calories 475.6, FatContent 13.4, SaturatedFatContent 6.6, CholesterolContent 96.4, SodiumContent 640.3, CarbohydrateContent 42.9, FiberContent 5.7, SugarContent 12.6, ProteinContent 46.4
ENCHILADAS DE POLLO (PAULA DEEN) RECIPE - FOOD.COM
My husband loves these enchiladas and ever since we went on a diet, he has been missing them. The original recipe is from the Paula Deen Celebrates book, but the one I am posting is just for me to try and lighten it up a bit. It's basically every ingredient in the original recipe, but fat free (if possible). It makes to big pans of enchiladas, so you might want to cut this in half
Total Time 1 hours 25 minutes
Prep Time 45 minutes
Cook Time 40 minutes
Yield 24 enchiladas, 12 serving(s)
Number Of Ingredients 9
Steps:
- Boil chicken breasts, shredding the meat with a fork after cooling.
- Preheat oven to 250.
- Spray two 13x9 pans with Pam, then pour a little enchilada sauce to coat the bottom of each pan.
- Mix together shredded chicken, cream cheese, cream of chicken soup, green chilies (do not drain), and green onions in a large bowl.
- Put two tablespoons of the chicken mixture on each tortilla, then roll up tortillas and place in pan.
- Pour the remainder of the enchilada sauce over enchiladas.
- Sprinkle Monterrey Jack and Cheddar cheeses over enchiladas.
- Cover pans in foil and bake for 30 minutes, then remove foil and bake 10 more minutes.
Nutrition Facts : Calories 124, FatContent 3, SaturatedFatContent 1.3, CholesterolContent 28.3, SodiumContent 590.4, CarbohydrateContent 6.2, FiberContent 0.9, SugarContent 1.2, ProteinContent 17.4
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