Modified Chicken Enchiladas
- Number of Servings: 8
Ingredients
Sauce:2 tsp olive oil1/3 c chopped onion1/2 c green pepper3 cloves garlic16 oz. tomato sauce1/2 tsp basil1/2 tsp oregano1/4 c salsa1 tsp chili powderEnchilada Filling:2 tsp olive oil1/2 c onion chopped3 garlic cloves16 oz can kidney beansgreen bell pepper, chopped8 oz tomato sauce1 # white chicken breast, cooked, and shreddedsalt & Pepper1/4 c salsadash chili powder
Sauce: saute onions, garlic, and bell peppers in oil until soft, add remaining sauce ingredients and simmer to allow flavor to work throughout.
Filling:
Saute onions and bell peppers and garlic until tender. Add kidney beans, mash. (easier when they are warm). Add remaining ingredients.
Assemble:
Spoon 1/2 c of sauce onto bottom of 9 X 13 pan. AFter warming tortillas in microwave, fill with about 1/3 c filling mixture. Roll up tightly, place in pan. Cover with remaining sauce.
Bake covered at 350 degrees for 30 minutes.
Top with cheddar cheese (for some), sour cream, and salsa if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user BZMOM5.
Filling:
Saute onions and bell peppers and garlic until tender. Add kidney beans, mash. (easier when they are warm). Add remaining ingredients.
Assemble:
Spoon 1/2 c of sauce onto bottom of 9 X 13 pan. AFter warming tortillas in microwave, fill with about 1/3 c filling mixture. Roll up tightly, place in pan. Cover with remaining sauce.
Bake covered at 350 degrees for 30 minutes.
Top with cheddar cheese (for some), sour cream, and salsa if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user BZMOM5.
Nutritional Info Amount Per Serving
- Calories: 233.1
- Total Fat: 4.5 g
- Cholesterol: 4.1 mg
- Sodium: 1,129.7 mg
- Total Carbs: 41.1 g
- Dietary Fiber: 7.5 g
- Protein: 9.7 g
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