Enchiladas with Chicken and Vegetable Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 860 cal. | (41 %) | ||
| Protein | 39.09 g | (40 %) | ||
| Fat | 40.16 g | (35 %) | ||
| Carbohydrates | 87.27 g | (58 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.26 g | (11 %) |
| Vitamin A | 145.26 mg | (18,158 %) | ||
| Vitamin D | 0.36 μg | (2 %) | ||
| Vitamin E | 3.76 mg | (31 %) | ||
| Vitamin B₁ | 0.33 mg | (33 %) | ||
| Vitamin B₂ | 0.32 mg | (29 %) | ||
| Niacin | 19.83 mg | (165 %) | ||
| Vitamin B₆ | 0.72 mg | (51 %) | ||
| Folate | 34.84 μg | (12 %) | ||
| Pantothenic acid | 1.17 mg | (20 %) | ||
| Biotin | 3.29 μg | (7 %) | ||
| Vitamin B₁₂ | 0.39 μg | (13 %) | ||
| Vitamin C | 5.88 mg | (6 %) | ||
| Potassium | 600.56 mg | (15 %) | ||
| Calcium | 100.76 mg | (10 %) | ||
| Magnesium | 53.15 mg | (18 %) | ||
| Iron | 3.46 mg | (23 %) | ||
| Iodine | 8.79 μg | (4 %) | ||
| Zinc | 1.46 mg | (18 %) | ||
| Saturated fatty acids | 12.84 g | |||
| Cholesterol | 124.29 mg |
Ingredients
- Ingredients
- 100 grams Cornmeal
- 100 grams Pastry flour
- 1 pinch salt
- 200 milliliters water
- 2 Chicken breasts
- salt
- freshly ground peppers
- cayenne pepper
- 3 Tbsps vegetable oil
- Bell pepper (red and green as desired)
- 1 onion
- 6 Tbsps Whipped cream
Preparation steps
Mix the cornmeal with the flour, salt and water and knead to a moist, soft dough. Cover and let rest about 15 minutes.
Divide the prepared dough into 6 portions, roll out into thin circles with a rolling pin. Fry in a dry pan about 30-60 seconds per side, until light brown spots emerge. Keep warm.
Cut chicken breasts into strips. Season with salt, pepper and cayenne pepper.
Cook the chicken strips in 2 tablespoons of hot oil in a pan for about 8 minutes until golden brown.
Rinse the peppers, cut in half, remove the seeds and cut into strips. Peel and chop the onion. Cook the peppers and onion in remaining hot oil for about 6 minutes. Season with salt and pepper.
Rinse the lettuce, spin dry and pluck into small pieces.
Distribute the tortillas with sour cream, vegetables and chicken. Roll up.
