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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 113.8
  • Total Fat: 3.0 g
  • Cholesterol: 18.8 mg
  • Sodium: 286.8 mg
  • Total Carbs: 9.6 g
  • Dietary Fiber: 1.2 g
  • Protein: 8.6 g

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

Submitted by: GEMLADYONE

Introduction

This is a quick and easy work-night dinner. You can either use frozen pre-cooked grilled chicken breast strips or cook your own.

For ease of portioning, the nutrition info is based on a serving size of one enchilada. (A normal meal portion is 2 or 3 of these enchiladas.)
This is a quick and easy work-night dinner. You can either use frozen pre-cooked grilled chicken breast strips or cook your own.

For ease of portioning, the nutrition info is based on a serving size of one enchilada. (A normal meal portion is 2 or 3 of these enchiladas.)

Number of Servings: 8

Ingredients

    1/2 onion (chopped)
    1 jalepeno pepper (diced)
    3 tbs. chopped fresh cinantro
    1/2 can Old El Paso Enchilada sauce (approx. 1 cup)
    6 oz. cooked skinless chicken breast (diced)
    3/4 cup shredded 2% mexican 4 cheese blend
    8 corn tortillas (6 in)

Tips

Serve with chopped green onion, tomato, and lettuce or spinach (not included in nutrition info).

Leftovers can be reheated in microwave and make a great take-to-work lunch.


Directions

Preheat oven to 350 degrees.

In a small non-stick pan sprayed with cooking spray, sweat the onions and jalepeno over medium heat (about 5 minutes).

In a bowl, mix onion, jalapeno, cilantro, and chicken with 1/2 of the sauce. Portion the mixture 1/8 on each tortilla, roll them up and place seam side down in a baking dish (lightly sprayed with cooking spray). Drizzle the remaining sauce evenly over each enchilada and sprinkle with cheese.

Cover tightly with foil, and bake covered for 20 minutes, then uncover for 10 minutes more until lightly browned.

Serving Size: makes 8 enchiladas (dinner for 3-4 people)






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