Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 c. cubed chicken1 can tomatoes with green chiliesgarlic powder to taste2 c. half and half3 tsp. chicken bouillon2c. Monterey Jack cheese12 corn tortillas
Simmer chicken, tomatoes, garlic powder until most of liquid is gone. Soften corn tortillas (I do it for just a little bit in the microwave). Fill tortillas with chicken mixture and roll up in glass pan sprayed with cooking spray. (At this point, enchiladas may be covered tightly and refrigerated.) For the sauce, dissolve the bouillon and and 1 1/2 cups of the cheese in the half and half over LOW heat. Cheese will curdle if heat is too high. Pour sauce over enchiladas. Sprinkle with remaining cheese. Bake at 350* for 15-20 minutes.
Number of Servings: 12
Recipe submitted by SparkPeople user GIBSONCASA.
Number of Servings: 12
Recipe submitted by SparkPeople user GIBSONCASA.
Nutritional Info Amount Per Serving
- Calories: 219.6
- Total Fat: 12.1 g
- Cholesterol: 49.2 mg
- Sodium: 221.7 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 1.7 g
- Protein: 13.8 g
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