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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 203.8
  • Total Fat: 4.9 g
  • Cholesterol: 38.8 mg
  • Sodium: 938.1 mg
  • Total Carbs: 21.0 g
  • Dietary Fiber: 2.0 g
  • Protein: 18.6 g

View full nutritional breakdown of Shady's Green Chicken Enchilada calories by ingredient
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Shady's Green Chicken Enchilada

Submitted by: CLIMBERS_ROCK

Introduction

Low fat, low carb Low fat, low carb
Number of Servings: 2

Ingredients

    Green Enchilada Sauce, La Victoria, 1 cup (remove)
    Corn Tortillas, 2 tortilla, medium (approx 6" dia) (remove)
    Chicken Breast, no skin, 3.5 ounces (remove)
    Mexican cheese mix, Staters reduced fat, 0.33 cup (remove)
    Black Olives, 31 grams (remove)

Directions

Preheat overn to 350.

I make mine as a caserole because it's easier but you can roll the tortillas to make a traditional enchilada if you wish.

Pour 1/4 can sauce into small caserole dish. Dip and flip one corn tortilla. Shred 3.5 ounces boiled or roasted chicken and spread evenly across tortilla. Pour 1/2 can sauce evening over chicken. Place second tortial on top of chicken and press gently then flip to cover with sauce. Pour remaining sauce evening lver tortialla. Top with 1/3 cup shredded Mexican 4-cheese blend. I used reduce fat for this recipe, but you can use fat free or regular according to your preference. Top with 1 ounce sliced black olives.

Heat in oven for 20 minutes or until cheese is melted and enchildas are heated throughout. Let stand on counter 5-10 minutes to set up before serving.

In a pinch I've heated them in a microwave for 5-10 minutes on medium heat instead of in the oven, but the oven is better.

These are great to make ahead of time, freeze, and heat for a quick meal later. They also freeze well after cooking to be heated in microwave later.

Serving Size: makes 2 enchiladas

Number of Servings: 2

Recipe submitted by SparkPeople user CLIMBERS_ROCK.






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