Spicy Chicken Enchiladas
yield: 6
total time: 20 minutes
Ingredients
- 1 whole chicken frying, quartered and skinned
- 2 tablespoons chili powder
- 1 tablespoon paprika
- 2 bay leaves medium
- 2 tablespoons cumin
- 1 teaspoon pepper cayanne
- 1 tablespoon salt
- 1/2 yellow onion medium, chopped
- 1 clove garlic minced
- 6 japanese peppers dried
- 3 cups chicken stock
- 3 cups water
- 8 ounces cheese chederella, grated
- 4 ounces sliced black olives
- 12 corn tortillas
- 28 ounces enchilada sauce mild
- 8 ounces tomato sauce el pato
- 1/2 cup green onion chopped
- 8 ounces sour cream
- 8 ounces guacamole
- 8 ounces pico de gallo
Nutrition
- Calories : 810 calories
- Carbohydrate : 56 grams
- Cholesterol : 230 milligrams
- Fat : 35 grams
- Fiber : 10 grams
- Protein : 73 grams
- SaturatedFat : 16 grams
- Sodium : 3730 milligrams
- Sugar : 22 grams
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