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Ingredients
- 2 lg, whole chicken breasts, poached
- 1 c. minced onion
- 1 clove garlic, chopped
- 2 tbsp. butter
- 1 (16 ounce.) can tomatoes, minced
- 1 (8 ounce.) can tomato sauce
- 1/4 c. minced green chilies
- 1 teaspoon sugar
- 1 teaspoon grnd cumin
- 1/2 teaspoon salt
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 12 corn tortillas
- 2 c. grated Monterey Jack cheese (8 ounce.)
- 1 1/2 c. lowfat sour cream (I use less)
Directions
- Cut chicken meat into 12 strips and salt to taste. Set aside. Saute/fry onion and garlic in butter till soft. Add in tomatoes, tomato sauce, chilies, sugar, cumin, salt, oregano, and basil. Bring to a boil, reduce heat, and simmer covered for 20 min. Remove from heat. Dip each tortilla in tomato mix to soften. Place one piece of chicken and 2 Tbsp. of cheese on each tortilla. Roll up and place in an ungreased 9 x 13 inch pan. Blend lowfat sour cream into remaining sauce mix and pour over enchiladas. Sprinkle top with remaining cheese. Bake covered at 350 degrees for 40 min till heated through.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1837g | |
| Calories 3122 | |
| Calories from Fat 1742 | 56% |
| Total Fat 196.4g | 246% |
| Saturated Fat 106.56g | 426% |
| Trans Fat 0.33g | |
| Cholesterol 620mg | 207% |
| Sodium 4709mg | 196% |
| Potassium 3451mg | 99% |
| Total Carbs 206.5g | 55% |
| Dietary Fiber 30.4g | 101% |
| Sugars 42.94g | 29% |
| Protein 147.6g | 236% |
