Chicken Enchiladas

Image of Lauren Dellabella
Rated 4.5 based on 3 customer reviews
Chicken Enchiladas
Chicken Enchiladas

Directions

Mealthy Tip

For a sauce with less heat, split the chipotle peppers and remove the seeds before chopping. Try corn tortillas instead of flour for a gluten-free dish. To save time, use rotisserie chicken; discard the skin and shred the meat. If you're in a rush, use store-bought enchilada sauce.

Nutrition Facts

Per Serving: 885 calories; 45g fat; 69.9g carbohydrates; 63g protein; 168mg cholesterol; 5291mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 885 Calories from Fat 401
% Daily Value*
Total Fat 45g 68%
Saturated Fat 17g 84%
Trans Fat 0.7g
Polyunsaturated Fat 7.5g
Monounsaturated Fat 14.7g
Cholesterol 168mg 56%
Sodium 5291mg 220%
Total Carbohydrate 69.9g 23%
Dietary Fiber 19g 75%
Sugars 38.2g
Protein 63g
Vitamin A 116% Vitamin C 149%
Calcium 48% Iron 70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

4.5out of 5 Stars

(3 Reviews)

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What others are saying

Image of Jessica Scott

Jessica Scott says:

I am obsessed with enchiladas, and this recipe turned out perfect! The chipotle peppers in adobo are one of my favorite ingredients to cook with. The sauce was delicious, not too spicy. I am so impressed how it turned out, using a simple can of tomato sauce. My husband ate half the batch by himself, he was so pleased with my cooking skills! Thanks, Mealthy!

Image of Greg Jones

Greg Jones says:

I really enjoyed these enchiladas. The sauce was delicious and very authentic tasting. I skipped the chicken and added beans for a vegetarian take, and it was amazing. It makes a good portion, but I end up eating half the batch myself! That's how good these are!

Image of Joseph Reaves

Joseph Reaves says:

Ignore the negative reviews, the only two on here are crying because the couldn’t use their “oh so precious pressure cooker” to make the dish. If you take your time and actually cook instead of, “throw it in the cooker,” you will be left with delicious and rather spicy enchiladas. This is defiantly a dish for intermediate chefs and could pose a challenge to beginner chefs and/or “appliance elitist cry babies”. Hope this review was helpful. Four stars.