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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 242.2
  • Total Fat: 8.3 g
  • Cholesterol: 53.9 mg
  • Sodium: 455.9 mg
  • Total Carbs: 14.1 g
  • Dietary Fiber: 7.2 g
  • Protein: 24.8 g

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

Submitted by: PKCTTS

Introduction

This casserole is perfect when served with shredded lettuce and diced tomatoes. This casserole is perfect when served with shredded lettuce and diced tomatoes.
Number of Servings: 6

Ingredients

    1 lb boneless, skinless chicken breast
    1/2 cup diced sweet onion
    1/2 cup fat free, low sodium chicken stock
    6 low carb fajita-size flour tortillas
    10 oz can green chile enchilada sauce
    3 oz farmer style cheese
    6 tbsp chopped cilantro
    1 tsp olive oil

Directions

Heat 1 tsp olive oil in non-stick skillet.
Add diced onion and chicken, cook over medium-high heat until chicken is slightly browned.
Add chicken stock, cover and lower heat to simmer.
Simmer for 40 minutes. (You can get in a decent workout while the chicken simmers.)
Remove chicken from pan and shred with 2 forks.
Place it back in the pan and boil off excess chicken stock.
Preheat oven to 375.
Spray a 9 x 9 baking pan with non stick spray.
Spread 1/3 of the enchilada sauce in the bottom of the pan. Place a small amount of shredded cheese in the center of a tortilla, add 1/6 of chicken mixture, roll up and place in pan.
Do the same with 5 more tortillas.
Pour the remaining enchilada sauce over all.
Sprinkle with remaining cheese.
Bake for 20 minutes. Garnish with cilantro.


Number of Servings: 6

Recipe submitted by SparkPeople user PKCTTS.






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Member Ratings For This Recipe

  • I make these all the time but I use shredded mexican cheese blend and my family loves them the next morning for breakfast with eggs (IF there are any leftovers) - 3/29/12

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  • Well I have it in the oven. I didn't have all the ingredients so I just kind of winged it. It should be good. I made it more like a mexican lasagna with the tortillas. - 2/4/08

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  • I've made these several times, delicious! - 10/30/07

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  • I enjoyed the taste but they were very messy. Not a fan of that. - 10/7/07

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  • Really liked the flavor. Didn't care for the texture of the tortillas cooked in the sauce. Thought I might try corn tortillas next time. - 9/21/07

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  • Yummy. (i used corn tortillas instead) - 8/16/07

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  • like it alot and so did my family i love to make enchildas and was nice to change it up with the green chile and chicken - 3/15/07

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  • Fair meal. Not enough chicken in it for my family. The tortillas turned into a giant mushy mess. Some liked that, others did not. The taste was fine, but not original for enchiladas. - 3/15/07

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