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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 226.3
  • Total Fat: 7.3 g
  • Cholesterol: 45.1 mg
  • Sodium: 428.8 mg
  • Total Carbs: 20.5 g
  • Dietary Fiber: 3.4 g
  • Protein: 19.3 g

View full nutritional breakdown of Chicken Enchilada Bake calories by ingredient
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Chicken Enchilada Bake

Submitted by: MLUSSIER


Lower calorie version of everyones favorite. Lower calorie version of everyones favorite.
Number of Servings: 8


    Onions, raw, 1 medium
    Extra Light Olive Oil, 1 tbsp
    Garlic, 2 cloves
    1 can Green Chili Peppers
    DelMonte Diced Tomatos (NO SALT), 1 14.5 oz can
    Chili powder, 2 tbsp
    Chicken Breast 1 lb, boneless/skinless cooked and cut into 1/2 inch cubes
    Corn Tortilla white Mission 8 - 6 in
    Cheddar Cheese, 1 cup, shredded
    1 tsp Sugar


1 Preheat the oven to 350°F.

2 sauté the onions on medium heat until translucent, a few minutes. Add the garlic for a minute more. While the onions are cooking, purée the canned tomatoes in a blender. Add the tomatoes and the Green Chilis to the onions and garlic. Add the Chili Powder and Sugar. Bring to a low simmer.

3 Mix in 1/4 cup of the sauce with the cooked chicken, and a 1/4 cup of the cheese. Sprinkle with a little salt. Set aside.

4 Pour enough sauce in the bottom of the baking dish to cover and place four of the tortillas on the sauce(cutting them in half wil make it easier to cover evenly). Put the chicken mixture on the tortillas cover the chicken with the remaining four totillas. Cover the tortillas with the remaining sauce. Sprinkle with the remaining grated cheese.

6 Place in the oven and cook for 10 minutes, or until cheese is bubbly.

Remove from oven and let cool for 5 minute before serving. Garnish with Fat Free Sour Cream and/or Cillantro. A side of Sweet Corn and Balck Beans could be an easy addition for a full meal.

Makes 8 servings

Serving Size: 8

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