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Servings: 6
Ingredients
- 1 (15 ounce) can tomato sauce
- 1/2 cup water
- 1 tablespoon New Mexican or ancho chili powder
- 2 tsp cumin
- 1 tsp dried oregano
- 1 Tbsp chopped cilantro
- 1 serrano chili, minced (optional if you can't take the heat)
- 2 clove garlic, minced
- kosher salt and fresh cracked black pepper
- (for the filling)
- 2 lbs skinless, boneless chicken breast
- olive oil
- 1/2 cup of chopped scallions
- 1 cup roasted green hatch chilies (you can use roasted poblanos too)
- 1 cup shredded pepper jack cheese
- kosher salt and fresh cracked black pepper
- (for enchiladas)
- 8 (10 inch) flour tortillas
- 1/2 pint sour cream
- 1 cup shredded Cheddar cheese
- a few sprigs of cilantro
- sliced black olives
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 297g | |
| Recipe makes 6 servings | |
| Calories 310 | |
| Calories from Fat 156 | 50% |
| Total Fat 17.66g | 22% |
| Saturated Fat 9.08g | 36% |
| Trans Fat 0.03g | |
| Cholesterol 97mg | 32% |
| Sodium 617mg | 26% |
| Potassium 678mg | 19% |
| Total Carbs 8.34g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 5.73g | 4% |
| Protein 29.83g | 48% |
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