Skillet chicken & cheese Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
12 corn tortillas (6 inch), torn into bite-size pieces3 cups (12oz) shredder cooked chicken1 can (20 oz) Rosarita Enchilada Sauce1 cup (4 oz) shredded Cheddar and Monterey Jack cheese blend
1. Spray large skillet with cooking spray
2. Heat tortillas and chicken over medium-high heat 7 minutes, or until tortillas are softened and browned, stirring frequently
3. Pour sauce over tortilla-chicken mixture; stir to blend. Sprinkle with cheese. Cover; heat until sauce is hot and cheese is melted.
Number of Servings: 6
Recipe submitted by SparkPeople user MATIGEN.
2. Heat tortillas and chicken over medium-high heat 7 minutes, or until tortillas are softened and browned, stirring frequently
3. Pour sauce over tortilla-chicken mixture; stir to blend. Sprinkle with cheese. Cover; heat until sauce is hot and cheese is melted.
Number of Servings: 6
Recipe submitted by SparkPeople user MATIGEN.
Nutritional Info Amount Per Serving
- Calories: 289.9
- Total Fat: 9.1 g
- Cholesterol: 62.3 mg
- Sodium: 747.9 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 4.3 g
- Protein: 24.2 g