Directions:
- Preheat oven to 350 degrees F.
- Make sauce: In a saucepan heat 3 tablespoons oil, add flour and cook, whisking, 1 minute. Add chili powder and cook 30 seconds. Stir in stock, tomato puree, oregano and cumin and bring to a boil. Reduce heat and simmer 15 minutes until flavors are well-blended. Season to taste with salt.
- Combine cheese, chicken and onion for filling. Heat remaining 1/2 cup oil in a skillet until hot. Using tongs dip in tortillas, one at a time, to soften, and drain on paper towels. Dip each tortilla in sauce. On a plate fill with a generous spoonful of filling and roll up; place enchilada seam-side down in a baking dish and repeat until all ingredients are used up. Top with remaining sauce. Bake 30 minutes. To serve, top with sour cream and scallions.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1160.55 Kcal (4859 kJ) | ||
| Calories from fat | 697.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 77.46g | 119% | |
|---|---|---|---|
| Cholesterol | 178.35mg | 59% | |
| Sodium | 1680.84mg | 70% | |
| Potassium | 1312.44mg | 28% | |
| Total Carbs | 68.27g | 23% | |
| Sugars | 9.33g | 37% | |
| Dietary Fiber | 9.14g | 37% | |
| Protein | 55.14g | 110% | |
| Vitamin C | 12.8mg | 21% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 4.7mg | 26% | |
| Calcium | 938.6mg | 94% | |
| Amount Per 100 g | |||
| Calories | 199.59 Kcal (836 kJ) | ||
| Calories from fat | 119.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.32g | 119% | |
|---|---|---|---|
| Cholesterol | 30.67mg | 59% | |
| Sodium | 289.06mg | 70% | |
| Potassium | 225.71mg | 28% | |
| Total Carbs | 11.74g | 23% | |
| Sugars | 1.6g | 37% | |
| Dietary Fiber | 1.57g | 37% | |
| Protein | 9.48g | 110% | |
| Vitamin C | 2.2mg | 21% | |
| Iron | 0.8mg | 26% | |
| Calcium | 161.4mg | 94% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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