4 Serves
51 Mins
Season the chicken breasts with salt and pepper. Heat olive oil in a frying pan and cook the chicken until fully done. Remove the chicken and set aside to cool slightly.
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EgyptianVitamin E
3 mg / 15 mgVitamin K
36 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
17 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
45 µg / 400 µgCalcium
1469 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
156 mg / 420 mgPhosphorus
1574 mg / 1,250 mgPotassium
931 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
78 µg / 55 µgFiber
6 g / 28 gSugar
5 g / 50 gSaturated Fat
7 g / 20 gCholesterol
135 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
In the same pan, sauté the diced onions until soft and translucent. While the onions cook, finely shred the cooked chicken.
Return the shredded chicken to the pan with the onions. Season with garlic, ground cumin, and chili powder. Stir in the chopped jalapeno, green chilis, and cheese.
Briefly heat corn tortillas in a small frying pan with a little olive oil for 20 seconds per side to soften them, then drain on paper towels.
Place 2 tablespoons of the chicken mixture into each tortilla, roll them up, and arrange them on baking sheets prepared with cooking spray.
Bake the enchiladas at 200°C for 20 minutes until lightly browned. Remove from the oven, spoon enchilada sauce over each, sprinkle with additional cheese, and bake for another 7 minutes.
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Greek