Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 large chicken breast halves
- 16 oz can of tomatoes, chopped
- 10 oz can cheddar cheese soup
- 4 oz can chopped mild green chilies
- 1 c chopped onion
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- Grated cheddar or colby cheese
- 12 corn tortillas
Directions
Cover chicken with water and simmer for 30 minutes. Cool, bone, and cut into strips, set aside (save water).
In saucepan, mix tomatoes, soup, chilies, cumin, & garlic powder, heat until warm, divide in half (second half will be used for sauce).
Add chicken to first half.
Dip tortillas into broth left from boiling chicken to soften, place one on a plate, add 2 T of mixture and 1 T of grated cheese.
Roll up and place seam side down in baking pan.
After all tortillas are filled and rolled, pour remaining cheese soup evenly over enchiladas, and sprinkle with remaining cheese.
Bake at 350° until cheese is melted (about 20 minutes).