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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 342.5
  • Total Fat: 11.5 g
  • Cholesterol: 50.0 mg
  • Sodium: 1,002.4 mg
  • Total Carbs: 37.1 g
  • Dietary Fiber: 4.2 g
  • Protein: 23.2 g

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

Submitted by: TREYC74

Introduction

Simple, delicious and enough for a crowd.
I take this into work when we have a pot luck or when there is a big crowd to feed. It's also great to freeze in the tortillas and serve later in smaller portions or even just freeze the mixture and serve over white rice.
Simple, delicious and enough for a crowd.
I take this into work when we have a pot luck or when there is a big crowd to feed. It's also great to freeze in the tortillas and serve later in smaller portions or even just freeze the mixture and serve over white rice.

Number of Servings: 20

Ingredients

    2 lbs chicken breast, chopped
    2 packages of shredded cheddar cheese
    2 jars of Salsa
    1 can of yellow corn
    1 can of black beans

Directions

Heat a skillet with either oil or non stick cooking spray
Heat on medium high heat
Add chicken and cook until done
Add one jar of Salsa, one and a half package of cheese, corn and black beans. Stir together until cheese is melted and mixture is heated through.
Take two 9x13 pans and spoon salsa into the bottom of each pan. This helps keep the enchiladas moist at the bottom and helps it lift when serving.
After mixture is heated throughly, take about 2 tablespoons of mixture and put into center of tortilla. Roll tortilla like a wrap and lay in the 9x13 baking dish.
Once both dishes are filled bake in a 350 degree oven for 20-25 minutes.
Serve with Spanish rice or alone.

Serving Size: Makes 20 enchiladas

Number of Servings: 20

Recipe submitted by SparkPeople user TREYC74.






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