Photo: Charles Deluvio
Smoky Cheese Enchiladas (Crushed Chipotle Chili)
14 ingredients
openrecipes
Crushed chipotle chili adds an enticing smoky flavor and gentle layer of heat to these enchiladas, which are enriched with two kinds of cheeses.
Estimated Nutrition (whole recipe, rough)
818
Calories
55g
Protein
42g
Fat
61g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 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
- 2 cups low-sodium chicken broth, heated to boiling
- 6 New Mexico chilies, seeded and torn into small pieces
- 2 Tbs. corn or canola oil, plus more for frying
- 1/2 white onion, chopped
- 2 large garlic cloves, minced
- 1 can (28 oz.) whole tomatoes with juices
- 2 tsp. chopped fresh oregano
- 1/2 tsp. ground cumin
- Sea salt, to taste
- 3 cups shredded white cheddar cheese
- 1 bunch green onions, white and light green portions, minced
- 1 tsp. crushed chipotle chili, or to taste
- 12 corn tortillas, each 8 inches in diameter
- 8 oz. queso fresco cheese, crumbled
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes