Mexican

Chicken Pomegranate Enchiladas is for Dinner.

Chicken Pomegranate Enchiladas takes 30 minutes to prepare.

Chicken Pomegranate Enchiladas takes 60 minutes to cook.

Chicken Pomegranate Enchiladas makes 1 servings.

The ingredients for Chicken Pomegranate Enchiladas are:

Pomegrate juice, 1 serving (remove)
Peppers, sweet, red, raw, sliced, 1 cup (remove)
chili pepper spice, 1 serving (remove)
Pepper, red or cayenne, 1 tbsp (remove)
*Cumin seed, 1 tbsp (remove)
Cilantro, raw, 1 tbsp (remove)
Cornstarch, .15 cup (remove)
Chicken Breast, no skin, 1 unit (yield from 1 lb ready-to-cook (remove)
Beans, black, .25 cup (remove)
Corn Tortillas, 1 oz (remove)

all ingredients are to taste and not exact measurements

Here is how you make Chicken Pomegranate Enchiladas:

Cut peppers into small strings. Marinate the peppers in pomegranate juice overnight. Cook until very soft. Add other ingredients in the end. Finely dice the chicken for the stuffing into the corn tortillas and add black beans as well. Can add mexican cheese in the filling - optional. Sprinkle with finely chopped iceberg lettuce and add the soft peppers on top with the sauce.Serving Size: 1Number of Servings: 1Recipe submitted by SparkPeople user REBELREBEL1.

The nutritional information for Chicken Pomegranate Enchiladas is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 341.6

• Total Fat: 4.6 g
• Cholesterol: 41.2 mg
• Sodium: 75.4 mg
• Total Carbs: 53.6 g
• Dietary Fiber: 10.2 g
• Protein: 24.8 g

Chicken Pomegranate Enchiladas is Mexican cuisine.

The dietary needs meet for Chicken Pomegranate Enchiladas is Low Carb