Cheesy Chicken Taco Baked Potato
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 33g||51%|
|Saturated Fat 11g||55%|
|Total Carbs 46g||15%|
|Dietary Fiber 5g||20%|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
2 tablespoonsvegetable oil
1/2 cupchopped onion
1 teaspoonchili powder
1/2 teaspoonground cumin
2 cansenchilada sauce (mild or hot to taste) (10 ounces each)
12 corn tortillas (6 inch size)
1 cupshredded Monterey Jack cheese
Sour cream or guacamole, optional
Preheat oven to 375° F.
In large skillet over medium heat, heat oil. Add onion and sauté 5 minutes until translucent. Add turkey or chicken, chili powder, cumin and salt; sauté about 5 minutes until meat is cooked through. Transfer meat mixture to bowl and set aside.
In same skillet, pour enchilada sauce; heat through.
Dip 4 tortillas in sauce to soften; place on lightly oiled or nonstick 12 x 14 inch jelly-roll pan and top evenly with half the meat mixture.
Dip 4 more tortillas into sauce and place on top of meat, add another layer of meat mixture. Dip remaining tortillas into sauce and place on top of meat. Spoon a little sauce over each enchilada stack and sprinkle with cheese.
Bake enchiladas 10 minutes or until cheese is melted.
To serve, top each enchilada stack with dollop of sour cream or guacamole, if desired.
Enchiladas Santa Fe StyleAdd Your Comment