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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 266.7
  • Total Fat: 8.2 g
  • Cholesterol: 29.2 mg
  • Sodium: 655.8 mg
  • Total Carbs: 28.3 g
  • Dietary Fiber: 3.0 g
  • Protein: 56.2 g

View full nutritional breakdown of JASONZ's Cheesy Chicken Enchiladas calories by ingredient
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JASONZ's Cheesy Chicken Enchiladas

Submitted by: JASONZ
JASONZ's Cheesy Chicken Enchiladas

Introduction

These chicken enchiladas are fast, easy to make, and pack a whopping 52 grams of muscle building protein!

Serve 'em to your friends at your next get together and listen to them rave about the goodness. They will never know they are easy on the waistline!

BTW - These taste even better as leftovers.
These chicken enchiladas are fast, easy to make, and pack a whopping 52 grams of muscle building protein!

Serve 'em to your friends at your next get together and listen to them rave about the goodness. They will never know they are easy on the waistline!

BTW - These taste even better as leftovers.

Number of Servings: 6

Ingredients

    - 2 x cans Old El Paso Enchilada Sauce
    - 6 x Mission 96% Fat Free Whole Wheat Tortillas
    (Medium / Soft Taco size)
    - 10 oz Chicken Breast Tenderloins (about 9 chicken tenders)
    - 1.5 cups Sargento® Shredded Reduced Fat 4 Mexican
    Cheese
    - About a TBSP Ground Cumin
    - Salt and Pepper

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Directions

Preheat your oven to 400 degrees. Place your chicken tenderloins on a baking sheet. Don't forget to spray with non-stick cooking spray before placing the chicken on the sheet.

Lightly season the chicken by sprinkling with ground cumin, salt and pepper. Place in 400 degree oven to bake for approximately 20 minutes (or until chicken is thoroughly baked.)

Remove chicken from oven and cut into small bite sized pieces.

Add chicken bits into a mixing bowl or Tupperware container and mix in 1/4 cup of enchilada sauce.

Evenly distribute the chicken/sauce mixture onto your six tortillas (about 2 ounces of chicken per tortilla.)

Sprinkle on 1/8 cup of shredded cheese into each tortilla, roll 'em up and place into a casserole dish.

Dump the remaining enchilada sauce over each of the enchiladas.

Top each enchilada with 1/8 cup of shredded cheese.

Bake at 400 degrees for approximately 10 minutes (or until golden, brown and delicious.)

ˇArriba!

Number of Servings: 6

Recipe submitted by SparkPeople user JASONZ.






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Member Ratings For This Recipe


  • Incredible!
    3 of 3 people found this review helpful
    I made these for dinner tonight since I was craving enchiladas but didn't want to go to a restaurant for them since they pack in all the bad stuff. These were absolutely delicious! We used corn tortillas instead and also added about a tablespoon of fresh cilantro in the filling. - 8/30/10

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  • 2 of 2 people found this review helpful
    My family loved this recipe..thank you - 4/6/10

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  • Incredible!
    2 of 2 people found this review helpful
    These are awesome. - 4/5/10

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  • Incredible!
    1 of 1 people found this review helpful
    This is an excellent recipe!! I made it tonight, and my husband and I loved it. I edited to make it for 2 people - I used just four tortillas and scaled back on everything else. I was in a hurry so I used one 5 oz can of cooked chicken and that was the perfect amount for two people. Thanks!!! - 4/30/10

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  • Incredible!
    1 of 1 people found this review helpful
    Excellent recipe! I added some mushrooms! My DH and I both liked it! I will definitely make this again! - 4/12/10

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  • Very Good
    1 of 1 people found this review helpful
    I thought this was fantastic and just the thing for my mexican food craving!! - 4/12/10

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  • I made this recipe. Learning curve: the less fat a cheese has the slower it is to melt. It didn't really melt evenly. I finally lowered the temp to 375 and the cheese started to melt evenly. However, it was delicious. What leftovers?!
    - 6/26/14

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  • This was awesome and so easy to make - 5/26/13

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  • Easy to make and delicious. Leftovers are just as good. - 2/24/13

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  • Just plain enchilada sauce just didn't zing for my kids. I took the extra can of enchilada sauce and added a can of no bean Hormel chili to it and poured it over them. After cooked, we added green onions, dollop of sour cream, lettuce and tomato, served with mexican rice and the kids all perked up. - 2/11/13

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  • Just the way I like them! - 7/6/12

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  • I made this for lunch today and it was very good. I didn't leave them in the oven long enough for it to get crispy but it was still good. I added tomatoes to mine so I would have some type of veggie. - 6/27/12

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  • I think this recipe was fantastic except I add Green chili's as every texmex needs Green chili's for me. Thanks for the dish.

    I will make it over and over as we love this kind of food, - 12/9/11

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  • This was soooo easy to make and so wonderful to eat!
    Thank you for a great recipe! - 10/12/11

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  • This was delicious - 8/8/11

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  • This is awesome! They taste incredibly unhealthy...yay! Even my boyfriend loved them. These will become a household staple for us. Thank you so much for sharing! - 7/20/11

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  • Sounds very good. I will be giving this one a try very soon. - 6/8/11

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  • Sounds very yummy. Will try this soon. Printed for my file and will cut recipe in half for myself. - 3/24/11

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  • This is such an easy recipe to make. It is very tasty. I made it last night for my family and wished I had made more for leftovers. - 12/27/10

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  • I make these all the time and my children love them. - 10/12/10

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  • Love it!!!! great recipe and easy to make - 10/7/10

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  • My husband and I loved this. He said it was good enough for company! - 9/9/10

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  • OMG! Make this for your family! They love, love, loved it! - 8/29/10

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  • Quick, easy and yummy. Ate them for 2 days and made for a happy family! - 8/3/10

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  • These were AWESOME!!! Thank you for the recipe. My family loved them. - 7/19/10

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