Red Enchiladas with Chicken
| Total : 60 min |
Ingredients:
- 10 dried red chile pods
- 3 cups water
- 1 tablespoon olive oil
- ¼ cup flour
- 1 teaspoon salt
- ½ teaspoon oregano
- 2 cloves garlic, minced
- 8 corn tortillas
- 2 cups cooked extra-lean chicken
- 1 cup grated sharp cheddar cheese
Directions:
- Toast the chiles in an oven at 200ºF for 5 to 10 minutes. Stir frequently so they do not burn. Remove the seeds and stems.
- Put the chiles and 3 cups of water into a medium pan. Simmer for 15 minutes.
- Put half the chiles with some of the cooking water into a blender. Puree and then strain. Discard the peels and seeds. Repeat with the other half of the chiles.
- Heat oil in medium saucepan. Add flour and brown for one minute.
- Add strained chile, the remaining cooking water and 1 additional cup of water.
- Add salt, oregano and garlic. Simmer for 15 minutes.
- Break tortillas into strips and divide into thirds. Add the tortillas to the pan (and the meat) and cook until heated through, stirring with a spoon from time to time.
- Sprinkle the cheese over the enchiladas. Cover the pan and cook until the cheese has melted. Serve immediately.
- Note: For a quick sauce, use frozen red chile puree instead of soaked dried chiles. Defrost the frozen chile and follow steps 4 through 8 of the recipe.
Exchange: 2 starch, 3 lean meat
Carbohydrate Units: 2
Nutrition Facts
Servings per Recipe:
Yields 6 servings
Yields 6 servings
Amount Per Serving
Calories 320 Calories from Fat 120
% Daily Value
22% Total Fat 14g
20% Cholesterol 60mg
26% Sodium 630mg
9% Total Carbohydrate 27g
8% Dietary Fiber 2g
0% Sugars 0g
44% Protein 22g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
