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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 612.2
  • Total Fat: 27.9 g
  • Cholesterol: 140.7 mg
  • Sodium: 1,451.7 mg
  • Total Carbs: 47.0 g
  • Dietary Fiber: 5.0 g
  • Protein: 53.7 g

View full nutritional breakdown of Green Chicken Enchilada Pie calories by ingredient
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Green Chicken Enchilada Pie

Submitted by: LIZINPINK

Introduction

Makes the perfect 1 person serving and you can easily change things out to fit what you like. Makes the perfect 1 person serving and you can easily change things out to fit what you like.
Number of Servings: 1

Ingredients

    4 oz Skinless/boneless chicken breast
    3/4 cup shredded Sargento Reduced Fat Mexican Cheese
    1/2 cup Los Palmas Green Enchilada sauce
    3 Low fat white corn tortilla's
    3 tbsp pico de gallo
    1 tbsp Cacique Crema Mexicana

    Optional:
    1/8-1/4 cup chopped green chili, diced tomato, and diced yellow onion - add to each layer as you prefer.

Directions

Makes 1 serving

I prepare mine in a single serving pyrex bowl.
Preheat over at 350

Boil chicken until done, then shred chicken
The tortilla's I get are just a little too big to fit in my pyrex bowl, so I stack all three and shave a little off all sides until it fits.
Once tortilla's are cut to size, warm tortillas on each side. I use a flat griddle. It only takes maybe 30 seconds on each side. Be careful, they get a little hot.
I measure out my green enchilada sauce in 1/4 cup increments and use a spoon to doll it out to avoid using too much on the bottom and not having any left for the top.
Spread at most 1/8 cup enchilada sauce on the bottom of the bowl. You need just enough to cover the entire bottom.
Lay one tortilla in the bottom of the bowl.
Add 2 oz shredded chicken on top of tortilla.
Top chicken with 1/8 cup enchilada sauce.
Top with 1/4 cup shredded cheese.
Layer with 2nd tortilla.
Top with the last 2oz of shredded chicken.
Top this with about another 1/8 cup green enchilada sauce - I try to use a little less so I have more for the top.
Add another 1/4 cup shredded cheese.
Layer the last tortilla.
Spread the last of the enchilada sauce to cover the entire tortilla. You don't want any of the top tortilla to be dry, or it will get hard.
Spread the last 1/4 cheese on the very top.

Bake in oven at preheated 350 for 20 minutes. I put mine on a baking pan so it's easier to get in and out. Be careful, the pyrex bowl is VERY hot.

Top with 3tbsp pico de gallo and 1 tbsp Cacique Crema Mexicana and enjoy!

If you would like a little more kick to your dish, add chopped green chili's to your enchilada sauce!!

Adding some diced tomato's and yellow onion to the layers is also good.


Number of Servings: 1

Recipe submitted by SparkPeople user LIZINPINK.






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