Red Blackened Chicken Enchilada
Recipe Type:
Standard
Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
| Recipe Yield | 35.30 oz |
| Number of Servings | 4 |
| Serving Size | 8.83 oz |
Ingredients
17.65 oz
chicken breast
2 c
red enchilada sauce
2 tbsp
blackened seasoning
8 pieces
tortillas
2 c
shredded cheese
4 tbsp
sour cream
4 tbsp
chopped cilantro
4 tbsp
chopped green onions
Directions
Step 1
Preheat the oven to 375°F (190°C).
Step 2
Season the chicken breast with the blackened seasoning.
Step 3
Grill the chicken breast until cooked through.
Step 4
Shred the grilled chicken breast.
Step 5
In a large bowl, mix the shredded chicken with the red enchilada sauce.
Step 6
Place a spoonful of the chicken mixture onto each tortilla and roll them up.
Step 7
Place the rolled tortillas in a baking dish and top with shredded cheese.
Step 8
Bake in the preheated oven for 10 minutes or until the cheese is melted and bubbly.
Step 9
Serve the enchiladas with a dollop of sour cream and garnish with chopped cilantro and green onions.
Nutrition Facts
Fat:
15 g
(135
kcal)
Protein:
25 g
(100
kcal)
Carbohydrates:
20 g
(80
kcal)
| Calories | 26.49 kcal | 1.32% |
| Vitamin A | 0.883 IU | 0.1% |
| Monounsaturated Fat | 0.4415 g | 0% |
| Saturated Fat | 0.7064 g | 0.64% |
| Fat | 1.3245 g | 0.95% |
| Carbohydrates | 1.766 g | 0.35% |
| Sodium | 70.64 mg | 14.13% |
| Fibers | 0.2649 g | 0.7% |
| Sugars | 0.1766 g | 0% |
| Protein | 2.2075 g | 2.6% |
| Vitamin C | 0.5298 mg | 0.59% |
| Calcium | 1.766 mg | 0.35% |
| Iron | 0.883 mg | 0.18% |
| Potassium | 35.32 mg | 7.06% |
| Alcohol | 0 g | 0% |
| Cholesterol | 7.064 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 1.766 mg | 135.85% |
| Vitamin B12 | 2.649 mcg | 110.38% |
| Vitamin E | 1.3245 mg | 8.83% |
| Zinc | 1.3245 mg | 0.26% |
| Selenium | 2.649 mcg | 0.53% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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