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Nutritional Info
  • Servings Per Recipe: 19
  • Amount Per Serving
  • Calories: 239.1
  • Total Fat: 12.5 g
  • Cholesterol: 45.1 mg
  • Sodium: 815.5 mg
  • Total Carbs: 17.6 g
  • Dietary Fiber: 2.2 g
  • Protein: 14.5 g

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

Submitted by: TINAKANTOR


Number of Servings: 19

Ingredients

    Olive Oil, 1 tbsp
    Canola Oil, 1 tbsp
    Chicken Breast (cooked), no skin, 18 ounces
    La Victoria Enchilada Sauce, 6.50 cup
    Garlic, 3 clove
    Onions, raw, 1 cup, chopped
    Canned Tomatoes, 3.50 cup
    corn tortilla - nuevo leon,
    Garlic Powder (1 tsp),
    Cumin powder (1 tsp), 2
    Coburn Farms Finely Shredded Colby-Jack Cheese (1/3 cup),






    Boil chicken until fully cooked. Drain.

    In skillet, add oil and saute onions and minced garlic until tender.
    Add to chicken.

    Add to chicken 1 cup cheese, tomatoes, cumin, and garlic powder. Stir to combine.

    Put 2 cups Enchilada sauce in shallow dish.
    Spray 9x13 pay with cooking spray.
    Put 2 cups Enchilada sauce in bottom of pan.

    Warm tortillas in hot skillet for a few seconds.
    Dip tortillas in sauce to coat both sides.
    Add 1/3 cup meat mixture to tortilla and roll.
    Place seam side down in pan.

    Pour remaining sauce on tortillas and sprinkle remaining cheese on top.

    Bake 30 minutes uncovered at 350.

Directions


Serving Size: Makes 19 servings






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