4 Serves
84 Mins
Prepare the filling by shredding the cooked chicken and mixing it with a small amount of enchilada sauce in a bowl.
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EgyptianVitamin E
2 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
107 µg / 400 µgCalcium
539 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
63 mg / 420 mgPhosphorus
727 mg / 1,250 mgPotassium
305 mg / 4,700 mgSodium
1466 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
23 µg / 55 µgFiber
5 g / 28 gSugar
6 g / 50 gSaturated Fat
10 g / 20 gCholesterol
122 mg / 300 mgCaffeine
0 mgNet Carbs
85 gAlcohol
0 g
Lightly fry the corn tortillas in a frying pan with a small amount of oil to make them pliable.
Dip each tortilla into the enchilada sauce, fill with the chicken mixture, roll tightly, and place seam-side down in a casserole dish.
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with salt and pepper to taste.
Bake in a preheated oven until the sauce is bubbling and the edges are slightly crispy.
Remove from the oven and serve hot, optionally garnished with fresh cheese.
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g7
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Greek