Chicken Enchiladas

Gluten Free
Health score
10%
Chicken Enchiladas
45 min.
8
290kcal

Suggestions


Are you ready to spice up your lunch or dinner with a delicious and satisfying dish? Look no further than these mouthwatering Chicken Enchiladas! Perfectly gluten-free and packed with flavor, this recipe is sure to please everyone at the table. With tender shredded chicken enveloped in warm corn tortillas and smothered in rich enchilada sauce, each bite is a delightful explosion of taste.

Not only are these enchiladas easy to prepare, but they also come together in just 45 minutes, making them an ideal choice for busy weeknights or casual gatherings with friends and family. The combination of fresh ingredients, including zesty jalapeños, crisp lettuce, and tangy olives, adds a refreshing crunch that perfectly complements the savory filling.

With only 290 calories per serving, you can indulge guilt-free while enjoying a hearty meal that’s both nutritious and satisfying. Whether you’re serving them as a main course or a delightful side dish, these Chicken Enchiladas are sure to become a favorite in your household. So grab your apron, gather your ingredients, and get ready to impress your loved ones with this flavorful feast!

Ingredients

  • cups chicken shredded cooked
  • 6-inch corn tortillas ()
  • 30 ounce enchilada sauce divided canned
  • 1.5 tablespoons cilantro leaves fresh chopped
  • cups lettuce shredded
  •  jalapeno seeded chopped
  • 0.3 cup olives ripe sliced
  • 1.5 tablespoons onion chopped
  • ounces sharp cheddar cheese shredded reduced-fat
  • 0.5 cup tomatoes diced

Equipment

  • frying pan
  • sauce pan
  • oven
  • baking pan
  • aluminum foil

Directions

  1. Preheat oven to 35
  2. Wrap tortillas in aluminum foil; bake at 350 for 15 minutes. While tortillas bake, coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
  3. Add onion, cilantro, and jalapeo; saut until onion is tender.
  4. Add chicken and 1 can enchilada sauce; cook 5 minutes.
  5. Spoon chicken mixture evenly down centers of tortillas.
  6. Roll up tortillas; place, seam sides down, in a 13- x 9-inch baking dish.
  7. Heat remaining 2 cans enchilada sauce in a saucepan; pour over enchiladas, and top with cheese.
  8. Bake at 350 for 10 minutes or until enchiladas are thoroughly heated and cheese melts.
  9. Sprinkle evenly with tomato and olives.
  10. Serve over lettuce.

Nutrition Facts

Calories290kcal
Protein30.08%
Fat38.38%
Carbs31.54%

Properties

Glycemic Index
29.81
Glycemic Load
5.53
Inflammation Score
-7
Nutrition Score
11.814347811367%

Flavonoids

Naringenin
0.06mg
Apigenin
0.05mg
Luteolin
0.07mg
Isorhamnetin
0.09mg
Kaempferol
0.07mg
Myricetin
0.03mg
Quercetin
1.07mg

Nutrients percent of daily need

Calories:289.78kcal
14.49%
Fat:12.39g
19.06%
Saturated Fat:5.28g
32.98%
Carbohydrates:22.91g
7.64%
Net Carbohydrates:18.65g
6.78%
Sugar:8.53g
9.47%
Cholesterol:60.64mg
20.21%
Sodium:1203.82mg
52.34%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:21.84g
43.69%
Selenium:20.62µg
29.46%
Phosphorus:290.52mg
29.05%
Vitamin A:1248.55IU
24.97%
Vitamin B3:4.68mg
23.38%
Calcium:188.71mg
18.87%
Fiber:4.26g
17.03%
Vitamin B6:0.32mg
16.04%
Zinc:2mg
13.31%
Vitamin B2:0.2mg
11.82%
Iron:1.84mg
10.2%
Vitamin K:10.56µg
10.06%
Magnesium:40.12mg
10.03%
Vitamin C:6.64mg
8.05%
Manganese:0.16mg
7.79%
Potassium:267.62mg
7.65%
Vitamin B5:0.68mg
6.77%
Vitamin B12:0.38µg
6.29%
Vitamin B1:0.08mg
5.61%
Folate:21.27µg
5.32%
Copper:0.1mg
5%
Vitamin E:0.63mg
4.18%
Source:My Recipes