Rolled Enchilada With Chicken

Recipe from El Charro

Adapted by Marian Burros

Updated October 10, 2023

Total Time
45 minutes
Prep Time
25 minutes
Cook Time
20 minutes
Rating
4(58)
Comments
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—Marian Burros

Featured in: EATING WELL

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Ingredients

Yield:12 enchiladas

  • 4 large whole chicken breasts, skinned, boned

  • 1 ½ cups hot chicken broth

  • 6 ounces part-skim milk mozzarella cheese, shredded

  • 6 ounces part-skim ricotta

  • 12 corn tortillas

  • 1 ½ cups salsa de chili Colorado

  • 1 cup chopped green onion

Ingredient Substitution Guide
Nutritional analysis per serving

15 grams carbs; 101 milligrams cholesterol; 274 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 9 grams fat; 2 grams fiber; 222 milligrams sodium; 33 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cook chicken breasts in water to cover, simmering until breasts are done, 10 to 15 minutes. Drain, cool and shred meat; divide into 12 equal portions.

  2. Step 2

    Heat chicken broth to boiling.

  3. Step 3

    Preheat oven to 350 degrees.

  4. Step 4

    Meanwhile, mix mozzarella with ricotta

  5. Step 5

    Dip each tortilla in hot chicken broth. Drain and spread one side with one tablespoon of salsa. Arrange chicken in strip in middle of tortilla and roll. Place seam side down in baking dish.

  6. Step 6

    Repeat with each tortilla and spoon salsa over top of enchiladas, covering well.

  7. Step 7

    Sprinkle cheese mixture over top of enchiladas and bake for about 10 minutes, until bubble. Serve with chopped green onion.

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4 out of 5
58 user ratings
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Credits

Adapted from El Charro

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