- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 240.8
- Total Fat: 9.8 g
- Cholesterol: 57.5 mg
- Sodium: 279.4 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 2.5 g
- Protein: 21.7 g
Enchiladas de Pollo (Chicken Enchiladas)Submitted by: ORCHIDBLOSSOM
IntroductionThis recipe has been modified from Cooking Light. The recipe listed 4 servings of 2 enchiladas each, but I find 1 enchilada is enough so I've listed 8 servings. This recipe has been modified from Cooking Light. The recipe listed 4 servings of 2 enchiladas each, but I find 1 enchilada is enough so I've listed 8 servings.
1 pound skinless chicken breast halves, cooked & shredded
3/4 cup (3 ounces) shredded Monterey Jack cheese
3/4 cup (3 ounces) shredded extra-sharp cheddar cheese
1/2 cup chopped onion
2/3 cup 2% reduced-fat milk
1/4 cup chopped fresh cilantro
1/4 cup egg substitute
1 (11-ounce) can tomatillos, drained
1 (4.5-ounce) can chopped green chiles, undrained
8 (6-inch) corn tortillas
This is great topped with a dallop of sour cream or Greek Yogurt, and some homemade tomatillo salsa!
Preheat oven to 375°. Combine chicken, cheeses, and onion in a bowl; set aside.
To prepare sauce, place milk and next 5 ingredients (milk through chiles) in a food processor; process until smooth.
To prepare tortillas, fill a medium skillet with 1 inch of water; bring to a simmer. Dip 1 tortilla in water using tongs. Spoon 1/2 cup filling in center of tortilla; roll tightly, and place in an 11 x 7-inch baking dish. Repeat procedure with remaining tortillas and filling.
Pour sauce over enchiladas. Cover and bake at 375° for 20 minutes, until cheeses are melted.
Serving Size: Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user ORCHIDBLOSSOM.