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Add a photoServings: 6
Ingredients
- 1 Tbsp. Plus 1/3 c. oil
- 2 x (4 oz) cans shopped green chilies
- 1 lrg Clove garlic, chopped
- 1 x (28 oz) can tomatoes, liquid removed and liquid reserved
- 2 c. Minced onions
- 2 tsp Salt
- 1/2 tsp Oregano
- 3 c. Shredded, cooked chicken
- 2 c. Dairy lowfat sour cream
- 2 c. Grated Cheddar cheese
- 15 x Corn tortillas
Directions
- (Sonya Whitaker-Quandt)
- "This is Clinton's favorite entree. Definitely not low-fat, it has wonderful flavor.
- In a skillet over medium-high heat, heat 1 Tbsp oil. Add in the chilies and garlic; saute/fry till garlic is soft. Break up tomatoes and add in to chilies along with onions, 1 tsp salt, oregano and 1/2 c. reserved tomato liquid.
- Simmer uncovered till thick, about 30 min. (You can add in more reserved tomato liquid if sauce gets too thick too quickly.) Remove tomato sauce from heat and set aside.
- Heat 1/3 c. oil in a skillet over medium-high heat till warm. Dip tortillas in warm oil for a few seconds, or possibly just till they become limp.
- Drain well on paper towels. Fill tortillas with chicken mix. Roll up and arrange side by side, seam down, in a 9x13x2-inch baking dish.
- Pour tomato sauce over enchiladas and bake at 350 degrees till heated through, about 20 min. Can freeze cooked enchiladas and heat through in oven before serving.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 344g | |
| Recipe makes 6 servings | |
| Calories 754 | |
| Calories from Fat 509 | 68% |
| Total Fat 57.63g | 72% |
| Saturated Fat 22.88g | 92% |
| Trans Fat 0.37g | |
| Cholesterol 146mg | 49% |
| Sodium 1235mg | 51% |
| Potassium 523mg | 15% |
| Total Carbs 29.78g | 8% |
| Dietary Fiber 4.2g | 14% |
| Sugars 6.12g | 4% |
| Protein 31.0g | 50% |
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