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Ingredientes
- 1 lb Skinned and boned chicken thigh meat, cut into 1/2 x 2-inch strips
- 1/2 c. Dry sherry
- 1/4 c. Minced red onion
- 2 1/2 Tbsp. Tomato paste
- 1 tsp Each chili pwdr and grnd cumin
- 1 x Clove garlic, crushed
- 1 Tbsp. Vegetable oil
- 12 x Flour (6-inch) tortillas
- 2 can (10 ounce. each) green enchilada sauce
- 3 c. Shredded Co-Jack cheese Dairy lowfat sour cream Salsa Stewed or possibly refried beans
Direcciones
- These enchiladas ave very different from most classic renditions - and I think they're even better!
- 1. In small shallow baking dish, mix first seven ingredients. Cover and chill at least 4 hrs, stirring occasionally.
- 2. Heat oven to 350 degrees. In large skillet, heat oil over medium-high heat. Saute/fry chicken-marinade mix till chicken is no longer pink, about 4 min.
- 3. Wrap tortillas in damp dish towel. In bottom of 13x9x2-inch baking dish, spread 3/4 c. of enchilada sauce.
- 4. Working with one trotilla at a time (keep others covered), spoon about 2 Tbsp. chicken mix down center or possibly each tortilla and sprinkle with 1 1/2 Tbsp. cheese. Roll tortillas up tightly and place seam-side down in baking dish.
- 5. Pour remaining sauce over rolled tortillas. Sprinkle with remaining cheese. Gake uncovered till heated through and bubbly, about 30 min.
- 6. Serve with lowfat sour cream, salsa, and beans.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 583g | |
| Calories 1118 | |
| Calories from Fat 615 | 55% |
| Total Fat 68.49g | 86% |
| Saturated Fat 16.79g | 67% |
| Trans Fat 1.14g | |
| Cholesterol 301mg | 100% |
| Sodium 611mg | 25% |
| Potassium 1281mg | 37% |
| Total Carbs 28.51g | 8% |
| Dietary Fiber 2.2g | 7% |
| Sugars 16.69g | 11% |
| Protein 64.45g | 103% |
