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Nutritional Info
  • Servings Per Recipe: 13
  • Amount Per Serving
  • Calories: 230.6
  • Total Fat: 2.7 g
  • Cholesterol: 60.7 mg
  • Sodium: 530.8 mg
  • Total Carbs: 22.6 g
  • Dietary Fiber: 3.5 g
  • Protein: 26.5 g

View full nutritional breakdown of Chicken Enchiladas with 6inch Corn Tortillas calories by ingredient
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Chicken Enchiladas with 6inch Corn Tortillas

Submitted by: ZIPLOCK

Introduction

Needed something smaller than the larger corn tortillas. Found a pack of Pepito's Corn Tortillas with a TON of tortillas in them. Needed something smaller than the larger corn tortillas. Found a pack of Pepito's Corn Tortillas with a TON of tortillas in them.
Number of Servings: 13

Ingredients

    26 Pepito Corn (6inch) Tortillas
    3lbs of Chicken Breast
    1 Jar of Salsa
    1 Packet of Taco Season
    1 Cup Old El Paso Enchilada Sauce
    Water to keep it from scorching

Directions

Cook Chicken Breast with Salsa and Taco Seasoning in Crockpot for 6 hours, checking every hour to make sure its not stick to the sides - Add a few tablespoons of water as needed.

Once chicken is finished - pull it apart till shredded mixing everything very well. Begin filling tortillas. I usually microwave 3 tortillas at a time to get them soft enough for rolling. Spoon around 3 Tbsp of chicken in each one - (approx 1.5 oz of chicken). SPRAY grease the baking pan first. Then roll and place in backing pan.

Once finished drizzle enchilada sauce on top and bake for 30 Minutes at 350 Degrees. You can add cheese, but it is not factored into the nutritional value of this recipe.

Number of Servings: 13

Recipe submitted by SparkPeople user ZIPLOCK.






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