Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 (8 ounce) package cream cheese 1 cup salsa 2 cups chopped cooked chicken breast meat 1 (15.5 ounce) can pinto beans, rinsed and drained 6 (6 inch) whole wheat tortillas 2 cups shredded Colby-Jack cheese1 can enchilada sauce
Makes 6 Servings
1) Preheat the oven to 350 degrees F. Lightly grease a 9x13 inch baking dish.
2) Cook chicken breast or use pre-cooked chicken breast(can be done in the microwave).
3) In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans.
4) Fill tortillas with the mixture, roll and place into the prepared baking dish. Cover with enchilada sauce. Spread cheese over the top. Cover with aluminum foil.
5) Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce, tomatoes, black olives, or sour cream.
Number of Servings: 6
Recipe submitted by SparkPeople user MICHELE4MARIE.
1) Preheat the oven to 350 degrees F. Lightly grease a 9x13 inch baking dish.
2) Cook chicken breast or use pre-cooked chicken breast(can be done in the microwave).
3) In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans.
4) Fill tortillas with the mixture, roll and place into the prepared baking dish. Cover with enchilada sauce. Spread cheese over the top. Cover with aluminum foil.
5) Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce, tomatoes, black olives, or sour cream.
Number of Servings: 6
Recipe submitted by SparkPeople user MICHELE4MARIE.
Nutritional Info Amount Per Serving
- Calories: 576.8
- Total Fat: 27.8 g
- Cholesterol: 115.7 mg
- Sodium: 1,222.2 mg
- Total Carbs: 47.4 g
- Dietary Fiber: 10.2 g
- Protein: 37.5 g
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