Patty's Enchiladas Bake Recipe

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Patty's Enchiladas Bake
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Ingredients
20
Count
Nutrition
371
Calories
Total time
165
Minutes
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Ingredients:

Directions:

  1. FILLING:.
  2. Place chicken breasts in a large pan with salted water. Cover and bring to a boil; reduce heat to simmer and cook until chicken is cooked through.
  3. Remove chicken from cooking liquid and let sit until it is cool enough to handle.
  4. Shred chicken and set aside.
  5. Sauté chopped onion and poblano peppers in olive oil until soft.
  6. Add garlic and cook another couple of minutes.
  7. Add drained tomatoes and shredded chicken; stir to combine ingredients.
  8. Add salt and pepper to taste.
  9. Cover pan and reduce heat to low. Let simmer for at least an hour.
  10. SAUCE:.
  11. In a large saucepan or deep skillet, sauté chopped onion and red bell pepper in olive oil until soft.
  12. Add garlic and sauté another couple of minutes.
  13. Place in blender with the cup of enchilada sauce and blend until pureed.
  14. Put the crushed tomatoes in the skillet and bring up to a boil.
  15. Cook for several minutes, stirring frequently, until liquid is slightly reduced.
  16. Add pureed onion mixture back to the skillet and add ground chipotle and salt and pepper to taste.
  17. Reduce heat to low and simmer for at least an hour or until ready to assemble enchiladas.
  18. TORTILLAS:.
  19. Shred the cheese and set aside.
  20. Pour 1 cup of enchilada sauce into a pieplate or shallow bowl large enough to hold one enchilada.
  21. Place a couple of tablespoons of oil or lard into a skillet over medium high heat.
  22. Dip a tortilla into the enchilada sauce, coating both sides; fry quickly in the skillet, a few seconds on each side.
  23. Remove from skillet; place about 1/3 cup of chicken filling in the middle of the tortilla; roll up and place seam side down in a greased 13 x 9-inch baking dish.
  24. Repeat with the remaining tortillas, adding more oil to the skillet as needed.
  25. Sprinkle about half of the shredded cheese evenly over the top of the enchiladas, then spoon the sauce evenly over the top.
  26. Cover pan with foil and bake at 350ºF for about 30 minutes.
  27. Remove foil and top with remaining cheese; bake another 10 to 15 minutes or until cheese is bubbly.
  28. Just before serving top the enchiladas with sliced black olives, chopped cilantro, and chopped scallions.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 371.06 Kcal (1554 kJ)
Calories from fat 201.96 Kcal
% Daily Value*
Total Fat 22.44g 35%
Cholesterol 90.74mg 30%
Sodium 590.33mg 25%
Potassium 483.93mg 10%
Total Carbs 17.94g 6%
Sugars 3.44g 14%
Dietary Fiber 3.14g 13%
Protein 26.2g 52%
Vitamin C 19.2mg 32%
Vitamin A 0.5mg 17%
Iron 5.4mg 30%
Calcium 222.7mg 22%
Amount Per 100 g
Calories 145.74 Kcal (610 kJ)
Calories from fat 79.32 Kcal
% Daily Value*
Total Fat 8.81g 35%
Cholesterol 35.64mg 30%
Sodium 231.86mg 25%
Potassium 190.07mg 10%
Total Carbs 7.05g 6%
Sugars 1.35g 14%
Dietary Fiber 1.23g 13%
Protein 10.29g 52%
Vitamin C 7.6mg 32%
Vitamin A 0.2mg 17%
Iron 2.1mg 30%
Calcium 87.5mg 22%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.7
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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