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corn-enchiladas-recipe

Corn Enchiladas Recipe

This recipe is gluten free.
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Preparation Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 8 pieces Corn tortillas
  • 2 cups Shredded chicken
  • 1 cup Enchilada sauce
  • 1 cup Shredded cheese
  • 0.5 cup Chopped onions
  • 0.5 cup Chopped bell peppers
  • 0.25 cup Chopped cilantro
  • 1 teaspoon Cumin
  • 1 teaspoon Chili powder
  • to taste Salt and pepper

Instructions 

  1. Preheat oven to 350°F (175°C).
  2. In a bowl, mix shredded chicken, onions, bell peppers, cumin, chili powder, salt, and pepper.
  3. Warm tortillas in a microwave for 30 seconds to make them pliable.
  4. Fill each tortilla with the chicken mixture and roll them up.
  5. Place rolled tortillas in a baking dish, seam side down.
  6. Pour enchilada sauce over the tortillas and sprinkle with shredded cheese.
  7. Bake for 25 minutes or until cheese is melted and bubbly.
  8. Garnish with chopped cilantro before serving.

Nutritional Value

Calories: 350kcal | Carbohydrates: 30g | Protein: 20g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 800mg | Potassium: 350mg | Fiber: 4g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 200mg | Iron: 2mg

Keywords

Gluten-Free
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