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Chicken Enchiladas

VIEWS 1781

Energy (kcal) - 140

Protein (g) - 11

Carbohydrate (g) - 16.4

Fat (g) - 5

Khyati's Health-O-Meter Says:

Enchilada is a Mexican dish comprising a mini meal rich in proteins from chicken and fiber from the vegetables. Tomatoes provide us with a good number of conventional antioxidants, including excellent amounts of vitamin C; very good amounts of vitamin E, vitamin A (in the form of carotenoids), and manganese; and good amounts of zinc and chromium.

  • Chicken - 50 g
  • Oil - 1 tsp
  • Ginger garlic paste - ½ tsp 
  • Green chilies - 1 tsp 
  • Coriander leaves (chopped) - 1 tsp 
  • Whole wheat/ multigrain tortilla (roti/chapati) - 1 no
  • Black pepper powder as per taste 
  • Salt as per taste 
Step 1 Heat oil in a non-stick pan, season chicken with salt and pepper.  Step 2 Brown the chicken over medium heat, allow 7 minutes each side or until no longer pink.  Step 3 Sprinkle chicken with cumin, garlic powder & remove chicken to a platter, allow to coul.  Step 4 Sauté onion and garlic in chicken drippings until tender. Add corn and chillies. Stir well to combine. Add tomatoes, sauté 1 minute.  Step 5 Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to sauté pan, combine with vegetables. Dust the mixture with flour to help set.  Step 6 Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable.  Step 7 Place the tortilla in a baking dish, spoon chicken mixture on tortilla & Fuld over filling, Bake for 15 minutes in a preheated 350 degree F oven.  Step 8 Garnish with cilantro, and chopped tomatoes before serving. 

Chicken Enchiladas - BY KHYATI RUPANI

10 FEB 2018
VIEWS 1781


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