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Add a photoIncredible edible tequila enchiladas.
A great mix of booze, chicken, tomato and a hit of spice that makes you want more and more!
Ingredients
- 1/4 Cup Tequila
- 4 boneless chicken breasts
- 3 cups crushed tomatoes
- 1 tbsp olive oil
- 2 small onions - sliced into rings
- 1 tbsp jalapenos - minced
- 3 tbsp cilantro - chopped
- 12 flour tortillas
- 8 oz cheese - shredded
- Sour Cream for serving
Directions
- Bring to a boil a pan of salt water and poach chicken until cooked. In a bowl shred the chicken. Add tequila. heat the oil in a skillet and sautee the onions and jalapenos until tender. Add the tomatoes and cook til wilted.
- Pour the mix into a blender, add cilantro. Blend til smooth.
- Preheat oven to 375
- Grease large cookie sheet. spread a little of the tomato sauce on the bottom.
- Spread tomato sauce on the inside of the torillas, add some chicken and some cheese. and roll into a cylinder. Put on pan. Spread remaining sauce on top. top with remaining cheese.
- Bake 15 minutes.
- Serve with sourCream
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 12 servings | |
| Calories 187 | |
| Calories from Fat 104 | 56% |
| Total Fat 11.76g | 15% |
| Saturated Fat 5.39g | 22% |
| Trans Fat 0.06g | |
| Cholesterol 50mg | 17% |
| Sodium 149mg | 6% |
| Potassium 218mg | 6% |
| Total Carbs 2.58g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.45g | 1% |
| Protein 14.8g | 24% |
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