Chicken Enchiladas
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
In a large skillet, heat oil over medium heat; cook onion and garlic for about 3 minutes until onion has softened.
Stir in chicken and cook until chicken is no longer pink. Stir in pepper, celery, chili powder, cumin, salt, oregano, hot pepper and black pepper and cook for 1 minute. Stir in tomatoes, breaking up with a spoon. Add beans and corn and bring to a boil.
Reduce heat, cover and simmer 10 minutes.
Divide filling among tortillas and roll up.
Put tortillas, seam side down, in a shallow, greased baking dish.
Bake at 400°F (200°C) for 15 minutes or until tortillas are crisp. Sprinkle with cheese and top with sour cream before serving.
Nutrition Info
| Per 760 g serving | Amount |
|---|---|
| Calories | 870 |
| Protein | 59 g |
| Fat | 20 g |
| Saturated Fat | 4 g |
| Carbohydrate | 113 g |
| Fibre | 22 g |
| Sugar | 15 g |
| Cholesterol | 85 mg |
| Sodium | 2250 mg |
| Per 760 g serving | % Daily Value |
|---|---|
| Potassium | 39 |
| Calcium | 40 |
| Iron | 50 |
| Vitamin A | 50 |
| Vitamin C | 160 |
| Vitamin B6 | 66 |
| Vitamin B12 | 35 |
| Folate | 78 |
| Zinc | 35 |
