Chicken enchiladas with red sauce
- Minutes to Cook:
- Number of Servings: 4
Ingredients
9 corn tortillas1 15 oz can red enchilada sauce1 cup frozen corn1 small can green chiles1 cup pinto beans2 cups cheese1 small can black olives0.5 c olive oil (used for frying tortillas)6 chicken drumsticks
Preheat oven to 350 degrees. Coat baking dish with cooking spray. Cook skinned drumsticks in crockpot (3 hours if defrosted, 6 hours if frozen). When done shred chicken. Fry tortillas in olive oil and drain on paper towel. In a medium size bowl combine chicken, enchilada sauce, olives, beans, and corn. Spoon chicken mixture (about 2 tbsp) into tortillas and top with cheese. Roll and place in baking dish. Repeat until all tortillas are used. Top rolled tortillas with remaining mixture and cheese. Cover with aluminum foil and bake for 30 minutes or until hot and bubbly and cheese is melted. Serving size is 2 enchiladas each, one will be left (do as you please!) Serve with guacamole and sour cream if desired (not included in calorie count).
Number of Servings: 4
Recipe submitted by SparkPeople user RACHELRN4.
Number of Servings: 4
Recipe submitted by SparkPeople user RACHELRN4.
Nutritional Info Amount Per Serving
- Calories: 724.1
- Total Fat: 38.2 g
- Cholesterol: 83.5 mg
- Sodium: 1,358.5 mg
- Total Carbs: 55.8 g
- Dietary Fiber: 9.8 g
- Protein: 42.0 g
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