Deep Dish Chicken Enchiladas Montadas

Ingredients

• 1-½ pound FOR THE SALSA:
• 1 cup Ripe Tomatoes, Chopped Into ½” Chunks Reserving Juice
• 1 White Onion, Diced
• ½ teaspoons Serrano Pepper, Seeded And Minced (reserve The Seeds)
• ½ cups Kosher Salt
• 2 Fresh Cilantro, Finely Chopped
• 1 Tablespoon FOR THE ENCHILADAS:
• 4 cloves Chipotle Peppers In Adobo Sauce, Diced
• 2 teaspoons Adobo Sauce, From The Chipotle Peppers
• 1-½ teaspoon Garlic, Minced, Divided
• 1 cup Chili Powder
• 1 teaspoon Ground Smoked Cumin
• 1 Tablespoon Tomato Sauce
• 1 pound Granulated Sugar
• 1-½ cup Canola Oil
• 1 teaspoon Boneless, Skinless Chicken Breasts, Cubed
• ¼ cups Cups White Onion, Diced
• 12 Dried Oregano
• 3 cups Homemade Chicken Stock Or Low Sodium Store Bought
• 4 Corn Tortillas (6” Size)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

Counts 14 of 17 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 14 portions

Ingredient	Portion assumed	kcal
Chicken	100g cooked	165
Corn Tortilla	1 medium flour (45g)	140
Olive Oil	1 tbsp (14g)	119
Sugar	1 tbsp (12.5g) granulated	49
Onion	1 medium (110g)	44
Tomato	1 medium (123g)	22
Chili	1 tsp (2.7g)	8
Cumin	1 tsp ground (2.1g)	8
Clove	1 tsp ground (2g)	7
Pepper	1 tsp ground (2.3g)	6
Oregano	1 tsp dried (1.8g)	5
Garlic	1 clove (3g)	4
Cilantro	1 tbsp chopped fresh (1g)	1
Salt	1 tsp (6g)	0
Seed	not in our table	0
Enchilada	not in our table	0
Sauce	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.