NO TORTILLA CHICKEN ENCHILADAS RECIPE - FOOD.COM
Make and share this No Tortilla Chicken Enchiladas recipe from Food.com.
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 25Preheat oven to 350°F.
- In a medium skillet, add cornstarch, cumin, cocoa powder, garlic powder and chili powder. Whisk in two cups of water and tomato sauce.
- Continue to stir until sauce thickens.
- In a seperate skillet, add cooked chicken and cook in a 1/4 cup of enchilada sauce and simmer.
- In a mixing bowl, beat eggs and half and half until well blended.
- Heat up small skillet, spray with non-stick spray and add just enough egg mixture to coat pan.
- Cook for about 1-2 minutes. Repeat until the mixture is gone.
- Place one of the egg crepes in a baking dish and coat with a small amount of sauce. Add chicken, cheese and roll. Repeat and then top with remaining sauce.
- Sprinkle scallions and cheese on top and bake for 10-15 min or until cheese melted.
Nutrition Facts : Calories 355.2, FatContent 17.7, SaturatedFatContent 6.1, CholesterolContent 106.5, SodiumContent 527, CarbohydrateContent 6.2, FiberContent 1.6, SugarContent 2.2, ProteinContent 41.5
HEALTHIER CHICKEN ENCHILADAS I RECIPE | ALLRECIPES
I've always liked this recipe because it is quick and easy. I'm always looking for ways to cut out excess fat so I use reduced-fat cheese and sour cream. I also like to add fiber to make the meal a little healthier for my family so I add black beans and some bell peppers. This also adds color! To make it super healthy I use whole-wheat flour tortillas. And it still tastes just as delicious!
Provided by MakeItHealthy
Categories World Cuisine Latin American Mexican
Total Time 1 hours 15 minutes
Prep Time 35 minutes
Cook Time 30 minutes
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook chicken in a nonstick skillet over medium heat, until no longer pink and juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain excess fat. Cube chicken and return to skillet. Add onion, sour cream, 1 cup Cheddar cheese, parsley, oregano, and ground black pepper. Heat until cheese melts, about 3 minutes. Stir in salt, tomato sauce, water, chili powder, green bell pepper, red bell pepper, garlic, and black beans.
- Roll even amounts of mixture into tortillas. Arrange in a 9x13-inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese.
- Bake uncovered in preheated oven until cheese is melted and sauce is bubbling, about 20 minutes. Cool 10 minutes before serving.
Nutrition Facts : Calories 383.8 calories, CarbohydrateContent 59.6 g, CholesterolContent 53.2 mg, FatContent 7.5 g, FiberContent 9.1 g, ProteinContent 30 g, SaturatedFatContent 3.7 g, SodiumContent 1444.7 mg, SugarContent 5.2 g
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