Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
We start by slowly simmering a mixture of chicken breast and thigh with tomatoes, garlic, onions, chiles, paprika, and mexican oregano. Then we remove the chicken from the broth, shred it, and make a sauce with the braising liquid that will bring a happy tear to your eye. We fold in some lightly toasted El Milagro Corn Tortillas, top it with a bit of Queso Cotija and serve it alongside tasty rice and made-from-scratch, slow-simmered Pinto Beans, this is one for the ages!
Regular - 2 enchiladas
Cals: 322 Fat: 6g Carbs: 30g Fiber: 2g Protein: 36g WW: 8
Large - 3 enchiladas
Cals: 460 Fat: 9g Carbs: 39g Fiber: 3g Protein: 54g WW: 10
Extra Large - 4 enchiladas
Cals: 598 Fat: 12g Carbs: 49g Fiber: 4g Protein: 72g WW: 13
We start by slowly simmering a mixture of chicken breast and thigh with tomatoes, garlic, onions, chiles, paprika, and mexican oregano. Then we remove the chicken from the broth, shred it, and make a sauce with the braising liquid that will bring a happy tear to your eye. We fold in some lightly toasted El Milagro Corn Tortillas, top it with a bit of Queso Cotija and serve it alongside tasty rice and made-from-scratch, slow-simmered Pinto Beans, this is one for the ages!
Regular - 2 enchiladas
Cals: 322 Fat: 6g Carbs: 30g Fiber: 2g Protein: 36g WW: 8
Large - 3 enchiladas
Cals: 460 Fat: 9g Carbs: 39g Fiber: 3g Protein: 54g WW: 10
Extra Large - 4 enchiladas
Cals: 598 Fat: 12g Carbs: 49g Fiber: 4g Protein: 72g WW: 13