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Chicken Enchiladas

VIEWS 2164
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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.

INGREDIENTS:
  • 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 
DIRECTIONS:
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. 
  • Recipe Category:
    • Sandwiches And Rolls
    Recipe Title:

    Chicken Enchiladas

    Recipe Views:
    2164
    Recipe Type:
    Non Veg
    Recipe Kcal:
    140

    Energy
    (kcal)

    11

    Protein
    (g)

    16.4

    Carbohydrate
    (g)

    5

    Fat
    (g)

    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.

    INGREDIENTS:
    • 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 
    DIRECTIONS:
    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. 
    Recipe Title: Chicken Enchiladas
  • Recipe Category: Sandwiches And Rolls
    • Recipe Views: 2164
    Recipe Type: Non Veg
    Recipe Kcal:

    Energy 140 (kcal), Protein 11 (g), Carbohydrate 16.4 (g), fat 5 (g).





    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.

    INGREDIENTS:
    • 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 
    DIRECTIONS:
    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. 

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    Chicken Enchiladas - BY KHYATI RUPANI

    10 FEB 2018
    VIEWS 2164
    COMMENTS 0

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