Chicken Enchiladas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 714 cal. | (34 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 1.6 g | (5 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 8.3 μg | (14 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 27 mg | (225 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 756 mg | (19 %) | ||
| Calcium | 348 mg | (35 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 21.4 g | |||
| Uric acid | 291 mg | |||
| Cholesterol | 146 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 3 Chicken breasts
- 1 chili pepper
- 1 garlic clove
- 1 tsp Cumin
- 1 tsp Coriander
- 1 bay leaf
- ½ l Vegetable broth
- salt
- peppers
- Fat (for greasing)
- 200 grams (approximately 7 ounces) sour Whipped cream (10%)
- 1 generous pinch ground cinnamon
- 8 Wheat tortillas
- 100 grams (approximately 3 1/2 ounces) sheeps milk Hard cheese
- 2 Tbsps vegetable oil (for drizzling)
- 1 tsp Red pepper flakes
- At will
- Lime wedge (for serving)
- cilantro (for garnish)
- 4 Tbsps green Chili sauce
Preparation steps
Rinse and pat dry the chicken breast fillets. Rinse the chile. Peel the garlic. In a saucepan bring the vegetable stock to a boil along with the chile, garlic, cumin, coriander and bay leaf. Add the chicken breast fillets to the pan, reduce to a simmer, cover and cook until the chicken is cooked through, about 15 minutes. Transfer the chicken to a bowl and using 2 forks, shred the meat. Add 2-3 tablespoons of chicken broth, season with salt and pepper and mix thoroughly.
Preheat the oven to 200°C (approximately 390°F). Grease an ovenproof dish (approx 20x25 cm) (approximately 8 x 10-inches). Mix the sour cream with a little salt and add the cinnamon and 1-2 tablespoons of chicken broth. Spread about 1 tablespoon sour cream cream on the center of each tortilla then 2-3 tablespoons of chicken meat on top. Grate the cheese and sprinkle over the chicken. Roll the tortillas and place seam-side down in the dish. and drizzle with oil. Bake on the middle rack of the oven until the filling is hot and the tortillas are lightly crisped, 8-10 minutes. Place the enchiladas on plates, top with the remaining sour cream and sprinkle with dried chili flakes. Serve with lime wedges, cilantro and green chili sauce.
