Chicken and Cheese Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
22oz boneless skinless chicken breast, cooked and shredded3/4 cup chopped onions822 grams Enchilada Sauce1 can diced tomatoes 411 grams1 4oz can green chiles50 grams of sliced black olives300 grams of Sargento Reduced Fat 4 Cheese Mexican Cheese10 Zanuy Flour Tortillas for Enchiladas
Cook the chicken breast and then shred them. In a large bowl stir together chicken, onions, diced tomatoes, green chiles, and most of the large can of enchilada sauce.
Pour the remaining can and the small can of enchilada sauce in a large dish and dip both sides of the tortilla shells in it. Then fill each tortilla shell with 135 grams of mixture and 25 grams of cheese. Place them in a baking pan. After you get them all filled. pour the remaining enchilada sauce over them and sprinkle with 5grams of cheese each and 5 grams of black olives each. Bake in 375 oven for 40 minutes.
Number of Servings: 10
Recipe submitted by SparkPeople user CLWSMITH.
Pour the remaining can and the small can of enchilada sauce in a large dish and dip both sides of the tortilla shells in it. Then fill each tortilla shell with 135 grams of mixture and 25 grams of cheese. Place them in a baking pan. After you get them all filled. pour the remaining enchilada sauce over them and sprinkle with 5grams of cheese each and 5 grams of black olives each. Bake in 375 oven for 40 minutes.
Number of Servings: 10
Recipe submitted by SparkPeople user CLWSMITH.
Nutritional Info Amount Per Serving
- Calories: 329.5
- Total Fat: 11.4 g
- Cholesterol: 52.2 mg
- Sodium: 775.3 mg
- Total Carbs: 29.9 g
- Dietary Fiber: 1.0 g
- Protein: 25.3 g
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