Chicken Enchiladas III
Prep
25m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Chicken Enchiladas
| 1 3 lb bag frozen chicken breasts |
| 2 bunches cilantro |
| 2 28 ounce cans Las Palmas green chili enchilada sauce |
| 3 small cans chopped green chilis |
| 1 med carton sour cream |
| 1 medium red onion |
| 3 Tbs garlic, chopped |
| 3 lbs mozzarella cheese, shredded |
| 30 tortillas, depending on the size, you may only need 20 |
Chicken Enchiladas III Directions
- Boil the chicken, then shred it.
- In a large bowl, combine the shredded chicken, enchilada sauce, green chilis, sour cream, and garlic; mix togethaer.
- Chop the cilantro and onion in a food processor, then add to the chicken mixture in the large bowl.
- Ge out 2-3 casserole dishes and assembloe the enchiladas, tortilla with the chicken mixture in the center and shredded cheese on top, tolled up.
- This amount usually fills up to 3 casserole dishes.
- Cover the enchiladas with the remaining sauce (try to reserve some sauce) and cheese
- Bake at 350° fir 30-45 minutes or until hot all the way through.
Nutrition facts
Per Serving
| Kcal: | 479 kcal |
| Fibers (g): | 5.4g |
| Sodium (mg): | 1431mg |
| Carbs: | 47g |
| Sugar (g): | 1.3g |
| Fat: | 17.8g |
| Saturated fat (g): | 5.2g |
| Cholesterol: | 87mg |
| Proteins: | 37g |
