Frank's Recipes
Free Recipes Archive
Free Counter
by Pliner.Net
dating
,
lasik
,
search
,
shopping
Visitors Since July 1, 1998
This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com
MENU
»
Cookbooks
»
Hints & Tips
»
Foodservice
»
Links
»
My Awards
»
My Guestbook
»
Recipe Archive
»
Software
»
Volume Cooking
»
Where Are You
»
About
Help support this site
Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in
seconds
Chicken Enchiladas with Pickled Vegetables
Makes 4 servings
Pickeled Vegetables
1 cup peeled and chopped potato
1 cup peeled and chopped carrot
1 cup chopped onion
1/2 cup salsa
2 tablespoons red wine vinegar
Enchiladas
2 1/2 cups boneless skinless chicken breasts, cooked and shredded (about 3 half breasts)
1 1/4 cups canned enchilada sauce, (10 ounce can)
8 6-inch corn tortillas
3/4 cup shredded low-fat Monterey jack cheese
fresh cilantro
For Pickled Vegetables:
Place potato, carrot and onion in a medium saucepan; cover with water. bring to a boil. Reduce heat to medium-low; cook, uncovered for 10 to 12 minutes or until veggies are tender crisp. Drain. Combine veggies, salsa and vinegar in medium bowl; mix well and chill for 1 hour.
For Enchiladas:
Combine chicken and 1/4 cup enchilada sauce in medium bowl. Pour remaining enchilada sauce into small skillet and heat until warm. Microwave tortillas wrapped in plastic wrap for about 30 seconds or until soft. Pass tortillas through enchilada sauce in skillet. Place 1/4 cup chicken mixture down center of each tortilla; roll up. Place seam side down in backing dish. Top with remaining enchilada sauce; sprinkle with cheese. Heat in pre heated 350 oven for 10-15 minutes or until cheese is melted. (or what passes for melted:) Top with pickled veggies and garnish with cilantro.
Nutrition Facts
Amount Per Serving: Calories 405 - Calories from Fat 86
Percent Total Calories From: Fat 21%, Protein 35%, Carbohydrate 43%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 3g, Cholesterol 70mg, Sodium 603mg, Total Carbohydrate 43g, Dietary Fiber 3g, Sugars 0g, Protein 35g, Vitamin A 8667 units, Vitamin C 18 units, Calcium 0 units, Iron 4 units
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
