CHICKEN ENCHILADAS

Two chicken enchiladas topped with pico de gallo..  The homemade red sauce gives these enchiladas an authentic, robust flavor.

PER SERVING – MAKES 5

517 CALS

PREP TIME

1 HOUR

COOK TIME

30 MINUTES

CARBS PROTEIN FAT
27g 61g 18g

NUTRITION INFO

The information in the following tables are estimates for the total nutrition of the recipe, as written.  If you follow the recipe listed above, as written, you can use these tables to determine the nutrition information if you wanted to split the recipe, as written, into more or less servings than what is originally listed.  If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients. 

This Post Has 5 Comments

  1. Max Thorson

    Hey Josh! This looks like a winner and I want to try it! The ingredients list has 1 28oz can of tomatoes, but the instructions say “2 cans of tomatoes”. Can you clarify that? Thanks!

      1. Max Thorson

        No worries! I started with one 28oz can and it seemed right, so either one 28oz can or two 14oz is good. Thanks for the recipe, it’s super good!

  2. David

    4 stars
    I noticed the queso fresco isn’t mentioned in the recipe. Where does that come in? Haha

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