Red Sauce Chicken Enchiladas
- Number of Servings: 10
Ingredients
1 cup chopped onions5 cloves garlic, minced3 cups canned diced tomatoes1 cup sliced mushrooms (I use fresh not canned)2 tsp. jalapeno, minced16 oz. cooked chicken breast, diced10 corn tortillas (approx.6" dia.)8 oz. shredded cheddar cheese
Spray a large nonstick skillet with Pam and saute onion, mushrooms and garlic about 2-3 minutes. Add tomatoes and jalapenos. Cook stirring occasionally until sauce is thickened, about 5-8 minutes. Put diced chicken in a larger mixing bowl. Separate most of the solids in the sauce out with a slotted spoon first, and add those to the chicken while reserving the remaining sauce to pour over top of enchiladas later. Preheat oven to 375 degrees. Mix the chicken and vegetables from the sauce thoroughly. Set aside. Spray 8" x 11.5" baking dish with Pam. Heat tortillas so they become flexible. ( I microwave mine approx. 10 seconds each.) Lay out the warmed tortilla, sprinkle center with a tsp. cheese then with 1/10th of the chicken mixture, roll to enclose. Set seam side down in the baking dish. Repeat procedure till finished. Pour remaining sauce over enchiladas and top with remaining cheese. Bake for 20-30 minutes until cheese is lightly browned.
Serving Size: 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user PLEASANTMOM.
Serving Size: 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user PLEASANTMOM.
Nutritional Info Amount Per Serving
- Calories: 223.0
- Total Fat: 8.9 g
- Cholesterol: 50.1 mg
- Sodium: 315.0 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 2.7 g
- Protein: 18.7 g
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