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Nutrition Facts
Serving Size 318 g
(Approx. 6 Servings)
Amount Per Serving
Calories 480 Calories From Fat 270
% Daily Value*
Total Fat 30 g 38%
Saturated Fat 11 g 55%
Trans Fat 0.0 g
Cholesterol 80 mg 27%
Sodium 1050 mg 46%
Total Carbohydrate 27 g 10%
Dietary Fiber 2 g 7%
Sugars 7 g
Protein 27 g
Vitamin A 10% Iron 6%
Vitamin C 30% Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Knorr Red Chili Enchiladas
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 large ancho chili pepper, stem removed and seeded
2 Tbsp vegetable oil
1 large onion, roasted or grilled and chopped
2 cloves of garlic, finely chopped
1 can of whole peeled tomatoes, undrained and chopped
1 Tbsp Knorr® Tomato Bouillon with Chicken Flavor
1/2 cup(s) Mexican crema
2 cup(s) shredded chicken, cooked
2 cup(s) shredded Monterey Jack cheese
12 corn tortillas
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Instructions

1
Preheat oven to 375°F.
2
Pour boiling water over chili; cover and let stand 20 minutes or until softened. Remove from liquid, discarding liquid. Chop and set aside.
3
Heat 2 tablespoons oil in a large skillet over medium heat. Add 1/2 of the onion and cook about 2 minutes, stirring occasionally.
4
Add chili and garlic and cook for 30 seconds. Add tomatoes and Knorr® Tomato Bouillon with Chicken flavor and bring to a boil. Reduce heat and simmer covered 10 minutes.
5
Process tomato mixture in food processor or blender in batches. Stir in sour cream.
6
Combine chicken, remaining onion and 1 cup cheese in bowl; set aside.
7
Heat 1 inch of oil in deep-sided medium skillet over medium-high heat. Fry tortillas, one at a time, about 10 seconds to soften; drain on paper towels.
8
Spread 1/2 cup tomato sauce in 13" x 9" glass baking dish. Dip tortillas in remaining tomato sauce, then evenly fill with chicken mixture. Roll up and arrange seam side down in prepared baking dish.
9
Pour remaining sauce over enchiladas and sprinkle with remaining 1 cup cheese. Bake for 20 minutes or until cheese is melted.

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