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The Whole Enchilada

Stolen from the comments of Cammy's blog...a recipe by her...I can calculate the nutrition information should you want it.

My enchiladas go a little bit like this:
1 whole cut up chicken (you could use boneless skinless breasts too but I think a whole chicken gives it way more flavor.)
1 large can of Rotell (whatever spice level you prefer - also a note, if you feel better about yourself at night you can stew fresh tomatoes and peppers and the like yourself rather than using a can... I find it makes absolutely no difference the taste so I stopped bothering.)
2 cans of garlic infused chicken broth
Corn tortillas
1 large can of enchilada sauce and then 1 regular can (again, you can make the stuff from scratch if it makes you feel better and more productive but it tastes the same to me.)
Cheese - either mozzarella or actual Mexican queso works best. Queso is harder to shred.
So you put the chicken in a large stock pot or dutch oven with the rotel and the garlic chicken broth. Cook it for at least an hour - usually more like 2 - until the chicken is falling off the bone.
Shred the chicken, including bits of the rotel for flavor, and set it aside.

Heat a frying pan with a bit of oil, maybe about a tablespoon. Let the pan get SUPER hot.
Then take the tortillas and fry them for a few seconds on each side - they're good and done when they have air bubbles.
Empty the small can of enchilada sauce into a bowl and as you take each tortilla out of the frying pan, dip it into the sauce.
After the tortilla is all sauced up, add about 2 spoonfuls of the chicken mixture into the center. Roll it up and put it in a baking dish.
Usually, this recipe makes 2 pans. Pour half the large can of sauce over one pan and half of it over the other. You don't want your enchiladas to be TOO saucy or they develop a smart mouth and get soggy.
Then you top them with just as much cheese as your little heart desires. I usually use about 2 cups a pan because I adore cheese.
Bake them for about 30 minutes at 350.
Eat and fall in love.

 

This is approximate...I did eight - 6" tortillas so 8 servings.  I don't know how many cammy uses.  Sorry

Calories 276.6
Total Fat 8.7 g
Saturated Fat 2.9 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 1.0 g
Cholesterol 82.5 mg
Sodium 1,135.4 mg
Potassium 283.8 mg
Total Carbohydrate 20.2 g
Dietary Fiber 1.1 g
Sugars 3.0 g
Protein 27.5 g

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