Jalapeno-Chicken-Enchiladas

Jalapeno-Chicken-Enchiladas

    Jalapeno-Chicken-Enchiladas 

    Serves: 4 

    Preparation Time: 2 hours 15 minutes 

    Ingredients 

    - Chicken breasts, 2 

    - Cayenne Pepper, 3/4 teaspoon 

    - Paprika, 1/4 teaspoon 

    - Garlic Powder, 1/4 teaspoon 

    - Chili powder, 1/4 teaspoon 

    - Cumin, 1/4 teaspoon 

    - Cream Cheese, 100 g 

    - Enchilada Sauce, 450 g 

    - Butter, 2 tablespoons 

    - Onion, 1, diced 

    - Tortillas, 4 

    - Jalape?o, 1, de seeded and diced 

    - Salt 

    - Pepper 

    - A Handful of Vegan Mozzarella Cheese 

    Directions 


    1- Season chicken with ½ of garlic powder, ½ of cayenne-, pepper and salt. 

    2- Heat up oil in pan or spray with cooking spray and cook chicken for 10 minutes. 

    3- Remove chicken from pan and add some more oil. Sauté jalapenos and onion then put in cream cheese. 

    4- Add in the remaining seasonings, put chicken back into pot and toss. 

    5- Pour 200 g enchilada sauce into crock pot. Take chicken mixture and place in center of tortilla along with cheese, roll and lay seam side flat in pot. Repeat with the rest of tortillas. Pour left over enchilada sauce on top. 

    6- Set crock pot on low and cook for 2 hours. 

    7- Sprinkle with remaining cheese and cook till cheese melts. 

    Nutritional Information 

    - Calories: 583 

    - Total Fat: 35.5 g 

    - Saturated Fat: 20.2 g 

    - Cholesterol: 123 mg 

    - Sodium: 632 mg 

    - Carbohydrates:38.4 g 

    - Sugar: 1.7 g 

    - Protein: 28.7 g
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