Recipe Details
Ingredients
-
1poundskinless, boneless chicken breast halves
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1(8 ounce) packageshredded Monterey Jack cheese
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12(10 inch)flour tortillas
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1(19 ounce) cangreen enchilada sauce
Cooking Directions
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Place chicken in a pot and cover with water. Boil until the juices run clear, about 25 minutes. Drain and let sit until cool enough to handle, about 10 minutes. Shred meat.
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
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Set aside 1/4 cup Monterey Jack for topping enchiladas. Fill each tortilla with equal amounts chicken and remaining cheese. Roll tortillas to form enchiladas. Arrange enchiladas in the prepared baking dish, then cover with enchilada sauce.
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Bake in the preheated oven for 30 minutes. Sprinkle reserved cheese over top and continue to bake until melted, about 5 more minutes.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories724 | |
| % Daily Value * | |
| Total Fat 29g |
37% |
| Saturated Fat 13g |
67% |
| Cholesterol 89mg |
30% |
| Sodium 1134mg |
49% |
| Total Carbohydrate 77g |
28% |
| Dietary Fiber 6g |
21% |
| Total Sugars 3g |
|
| Protein 37g |
74% |
| Vitamin C 9mg |
10% |
| Calcium 495mg |
38% |
| Iron 6mg |
32% |
| Potassium 547mg |
12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Dish Photos
