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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 400.1
  • Total Fat: 8.2 g
  • Cholesterol: 98.6 mg
  • Sodium: 929.9 mg
  • Total Carbs: 35.4 g
  • Dietary Fiber: 3.0 g
  • Protein: 45.9 g

View full nutritional breakdown of Baked Chicken Enchiladas calories by ingredient
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Baked Chicken Enchiladas

Submitted by: STEPHILAJ

Introduction

A recipe we've been making for years! A recipe we've been making for years!
Number of Servings: 8

Ingredients

    1 TBS olive oil
    2 lbs boneless, skinless chicken breast, diced
    2 TBS chili powder
    1 tsp ground cumin
    1 tsp cayenne pepper (optional)
    1 can Bush's Chili Beans, hot or mild
    1/2 cup green bell pepper, chopped
    1/2 cup red bell pepper, chopped
    1 C. chopped onion, preferably sweet
    4 C finely shredded mexican-blend cheese, without spices
    1 10-oz can enchilada sauce, green or red, hot or mild
    8 8-inch flour or corn tortillas

Directions

--In a large 12" skillet, heat olive oil until shimmering. Add chicken; cook 3 min over medium heat. Add peppers and onion; cook 3 minutes more. Add chili powder, cumin, cayenne and chili beans; cook until chicken is no longer pink.

--Heat oven to 375. Spray a 9x13-inch pan with cooking spray. Fill torillas with about 3/4-cup of chicken mixture and 1/4-cup shredded cheese. Place in pan; if necessary, hold the tortillas closed with toothpicks.

--Bake enchiladas 20 minutes. Remove from oven; pour enchilada sauce over the enchiladas, covering as much of the tortillas as possible. Add remaining cheese; return to oven. Bake 5-10 minutes longer or until cheese is bubbling.

I found that low-fat cheese didn't work well in this recipe. If you want to cut down on the calories or fat from the cheese, reduce the cheese to 2 cups; add 2 tablespoons cheese to each enchilada and sprinkle 1 cup cheese over the top with the sauce.

Number of Servings: 8

Recipe submitted by SparkPeople user STEPHILAJ.






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