Estimated Nutrition (whole recipe, rough)
Counts 2 of 5 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Enchilada | not in our table | 0 |
| Sauce | not in our table | 0 |
| Taco | 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
- 2 tablespoons vegetable oil
- 4 pounds separated chicken wings
- 2 cups enchilada sauce
- 1 envelope taco seasoning mix
- 1/2 cup finely chopped canned jalapeños
Directions
In a large skillet, heat the oil over medium heat. Add the chicken. Fry until lightly browned. Remove from skillet and drain on paper towels. Preheat the oven to 350 degrees F.
In a 13 x 9-inch baking dish, combine the enchilada sauce, taco seasoning and jalapeños. Blend well. Arrange the chicken pieces in the sauce and bake for 35 to 40 minutes, or until the chicken is no longer pink and the juices run clear.
Category:Southwestern Recipes
Category:Southwestern Appetizers