RELATED RECIPES
Rice and Bean Bake
Beef Chimichanga
Chicken and Corn Enchiladas with Spicy Tomato Sauce
Add to Calendar
Add as Favorite
 
 
 
 
 
60 minutes
4
Adjust servings
dairy-free
(?)
Has dairy from:
cheddar cheese
mozzarella cheese (whole milk)
gluten-free
(?)
Has gluten from:
flour tortilla
chicken broth
kid friendly
has meat
(?)
Has meat from:
chicken broth
has pasta
has seafood
mediterranean
vegan
(?)
Not vegan due to:
cheddar cheese
mozzarella cheese (whole milk)
chicken broth
vegetarian
(?)
Not vegetarian due to:
chicken broth
pescatarian
(?)
Not pescatarian due to:
chicken broth
paleo
(?)
Not paleo due to:
black bean
cheddar cheese
flour tortilla
mozzarella cheese (whole milk)
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Fiber as 106%, Sodium as 124%, Sugar as 86.8% and Vitamin C as 606% (as a percentage of RDA).
 
You'll likely need to take these into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 28.3% of RDA
• Calories: 55.7% of RDA
• Carbs: 61.8% of RDA
• Fat (total lipid): 53.1% of RDA
• Fiber: 106% of RDA
• Fructose: 19.8% of RDA
• Protein: 42.3% of RDA
• Sodium: 124% of RDA
• Sugar: 86.8% of RDA
• Vitamin A (IU): 172% of RDA
• Vitamin B6: 81.9% of RDA
• Vitamin C: 606% of RDA
• Iron: 9.2% of RDA
• Magnesium: 93.9% of RDA
• Manganese: 40.5% of RDA
• Niacin: 87.4% of RDA
• Potassium: 69.7% of RDA
• Zinc: 49.0% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
170
g
Calories
1114
 
Fiber
29.7
g
Iron
1.74
mg
Protein
47.6
g
Sodium
1686
mg
Sugars
27.1
g
Fat (total lipid)
32.5
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1
tbsp
+
-
 
can use any high heat oil.
 
1 1/2
cups
+
-
 
chopped.
 
1
cup
+
-
 
 
5
cloves
+
-
 
minced.
 
2
tsp
+
-
 
 
1
tsp
+
-
 
 
1/2
tsp
+
-
 
 
1
tbsp
+
-
 
pureed canned chipotle chiles in adobo sauce.
 
2
cans
+
-
 
8 oz cans.
 
1
can
+
-
 
drained and rinsed.
 
1
cup
+
-
 
shredded.
 
8
whole
+
-
 
 
1
cup
+
-
 
 
1
cup
+
-
 
 
1
cup
+
-
 
frozen corn.
 
2
stalks
+
-
 
chopped, for garnish.
 
4
cups
+
-
 
 
Save Recipe
Recipe Short Name:
Add new ingredient
 
Report Substitution
Please provide succinct feedback on why this substituion looks like it may not be correct.
E.g.:
It looks like a mistake.
It won't work for 99% of recipes.
 
Error: we need a reason for your feedback.
Thank you for the feedback! (We'll check it out...)
 
PREPARATION
1.
Preheat oven to 350°. Coat a 13 x 9-inch baking dish with cooking spray or olive oil.
PREPARING THE CHICKEN
2.
In a large pot, add the chicken breasts and 3 cups of chicken broth.
3.
Bring to a boil and the reduce the heat to medium. Cook the chicken for 15-20 minutes, or until no longer pink on the inside.
4.
Remove the chicken and shred it. Set aside.
PREPARING THE SAUCE
5.
While the chicken is cooking, begin the sauce.
6.
Heat oil in a large skillet over medium heat. Add onion, poblano, and garlic; sauté 4 minutes or until onion and poblano are tender.
7.
Stir in chili powder, cumin, and oregano. Add 1 cup stock, chipotles, and tomato sauce, and bring to a gentle simmer; cook 5 minutes or until slightly thickened.
PREPARING THE FILLING
8.
Combine chicken, corn, and black beans in a medium bowl; add half of sauce mixture.
9.
Combine cheeses in a bowl; add 1/2 cup cheese mixture to chicken mixture. Toss to combine.
PREPARING THE ENCHILADAS
10.
Place 8 tortillas on a microwave-safe plate; cover with a slightly damp paper towel. Microwave at HIGH for 45 seconds or until warm.
11.
Working with 1 tortilla at a time, place tortilla on a flat work surface; spoon 1/2 cup chicken mixture onto 1 end of tortilla. Roll up, jelly-roll style.
12.
Repeat procedure with remaining tortillas.
13.
Arrange enchiladas, seam side down, in prepared dish. Pour remaining sauce over enchiladas; sprinkle with remaining cheese mixture.
14.
Bake, uncovered, at 350° for 30 minutes or until sauce is bubbly and cheese is melted and golden brown.Top with sliced green onion. Serve enchiladas with salsa, sour cream, and cilantro, if desired.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Low Sodium!
 
A low-sodium variant of this recipe can be made that has a 5.4% reduction in the amount of sodium. Just substitute low-sodium chicken broth for chicken broth.
2.
Make it Gluten Free!
 
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten. Just substitute gluten-free tortilla for flour tortilla.
3.
Make it Wheat Free!
 
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat. Just substitute gluten-free tortilla for flour tortilla.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1114
Protein 47.6 g
Carbohydrates 170 g
Iron 1.74 mg
Fiber 29.7 g
Calcium 283 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
©2017-2021 foodious LLC
We use cookies to improve your experience on this site. To find out more, read our privacy policy.  Okay