Nutrition balance score
Unbalanced
Glycemic Index
46
Low
Glycemic Load
25
High
Nutrition per serving
Calories599.4 kcal (30%)
Total Fat31.6 g (45%)
Carbs50.7 g (19%)
Sugars3.4 g (4%)
Protein27.3 g (55%)
Sodium1569.6 mg (78%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat over to 350°
Step 2
In medium sauté pan or skillet over medium-high heat, heat a small amount of the 3 Tablespoons of oil. Fry the tortillas, one at a time, until lightly golden brown, about 15 seconds pre side. Transfer to paper towels to drain.
Step 3
In the same pan over medium heat, cook and stir the onions and jalapeños until soft, about 5mins, adding a touch, add the chicken, stir to combine and cook another 2mins.
Step 4
Remove from the heat and stir in queso fresco or other shredded cheese. Divide the filling evenly among the tortillas and roll them into long cylinders. Place each one, seam-side down, into 9-by-13-inch baking dish.
Step 5
Cover the enchiladas with sauce, and top with cotija. Bake until golden brown 15-20mins.
Step 6
Remove from oven and serve with salsa verde
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