Rolled Enchilada With Chicken
Updated Oct. 11, 2023
- Total Time
- 45 minutes
- Prep Time
- 25 minutes
- Cook Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:12 enchiladas
- 4large whole chicken breasts, skinned, boned
- 1½cups hot chicken broth
- 6ounces part-skim milk mozzarella cheese, shredded
- 6ounces part-skim ricotta
- 12corn tortillas
- 1½cups salsa de chili Colorado
- 1cup chopped green onion
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
274 calories; 9 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 33 grams protein; 222 milligrams sodium
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.
Powered byPreparation
- 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.
- Step 2
Heat chicken broth to boiling.
- Step 3
Preheat oven to 350 degrees.
- Step 4
Meanwhile, mix mozzarella with ricotta
- 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.
- Step 6
Repeat with each tortilla and spoon salsa over top of enchiladas, covering well.
- 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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