Photo: Lily Banse
Enchiladas - New Mexico Style
11 ingredients
15 min + 30 min
6 servings
openrecipes
"These enchiladas are stacked like pancakes, not baked in oven. This is a family recipe handed down two generations. Quick, easy and definitely delicious. Use your favorite kind of meat in this dish - it also works well for leftover meat."
Estimated Nutrition (whole recipe, rough)
780
Calories
67g
Protein
37g
Fat
44g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Iceberg Lettuce | 1 cup shredded (36g) | 5 |
| Enchilada | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon vegetable oil
- 2 pounds skinless, boneless chicken breast halves - cut into 1 inch pieces
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1 (19 ounce) can enchilada sauce
- 2 cups shredded iceberg lettuce
- 2 cups shredded Colby cheese
- 1 (12 ounce) package corn tortillas
- 1 onion, chopped
- 1/2 cup sour cream (optional)
- 6 fried eggs (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes