Dottie's Cheese and Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3-4 cups of skinned, de-boned chicken, cut into bite-size pieces (use canned chicken breast for a great time saver, or use chicken tenders and cut into chunks with kitchen shears)1 tbsp. olive oil3-4 oz. of lite cream cheese, cubed1 cup Pace Mild Picante Sauce1 cup of shredded Kraft 2% cheddar cheese1/2 cup of diced, fresh onion1/2- 1 tsp, cumin
Place the lightly salted raw chicken into a hot skillet with olive oil over med-high heat. Cook for about 10 minutes, tossing lightly to keep from burning. Remove chicken from skillet. Add diced onions, saute in same skillet until clear and lightly browned.
Add in picante sauce, cream cheese and, cheddar cheese. Cook until saucy , add in cumin and chicken.
In a 10 inch skillet, over med. heat, spray with cooking oil, and add one tortilla at a time, browning on both sides for no more than one minute. Place about 1/2 c. chicken sauce down the middle of one tortilla. Fold the left and right sides of tortilla over the sauce in the middle. Flip over so that the seams are on the bottom of a greased 9x13 baking dish. When all the other tortillas are finished, and placed in dish, drizzle tops with left over picante sauce from jar. Add another cup of shredded cheddar cheese over the top and bake in the oven at 350 degrees for 20-30 min. Until filing is bubbly. Cool for about 5 min. Top with a dollop of light sour cream, guacamole, shredded lettuce and diced tomatoes. Enjoy!
Serving Size: makes 10-12, 8 inch enchiladas
Number of Servings: 10
Recipe submitted by SparkPeople user 5BLUEBIRDS.
Add in picante sauce, cream cheese and, cheddar cheese. Cook until saucy , add in cumin and chicken.
In a 10 inch skillet, over med. heat, spray with cooking oil, and add one tortilla at a time, browning on both sides for no more than one minute. Place about 1/2 c. chicken sauce down the middle of one tortilla. Fold the left and right sides of tortilla over the sauce in the middle. Flip over so that the seams are on the bottom of a greased 9x13 baking dish. When all the other tortillas are finished, and placed in dish, drizzle tops with left over picante sauce from jar. Add another cup of shredded cheddar cheese over the top and bake in the oven at 350 degrees for 20-30 min. Until filing is bubbly. Cool for about 5 min. Top with a dollop of light sour cream, guacamole, shredded lettuce and diced tomatoes. Enjoy!
Serving Size: makes 10-12, 8 inch enchiladas
Number of Servings: 10
Recipe submitted by SparkPeople user 5BLUEBIRDS.
Nutritional Info Amount Per Serving
- Calories: 289.8
- Total Fat: 11.0 g
- Cholesterol: 48.1 mg
- Sodium: 535.7 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 2.0 g
- Protein: 21.0 g
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