Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
2 lbs chicken breast, chopped2 packages of shredded cheddar cheese2 jars of Salsa1 can of yellow corn1 can of black beans
Heat a skillet with either oil or non stick cooking spray
Heat on medium high heat
Add chicken and cook until done
Add one jar of Salsa, one and a half package of cheese, corn and black beans. Stir together until cheese is melted and mixture is heated through.
Take two 9x13 pans and spoon salsa into the bottom of each pan. This helps keep the enchiladas moist at the bottom and helps it lift when serving.
After mixture is heated throughly, take about 2 tablespoons of mixture and put into center of tortilla. Roll tortilla like a wrap and lay in the 9x13 baking dish.
Once both dishes are filled bake in a 350 degree oven for 20-25 minutes.
Serve with Spanish rice or alone.
Serving Size: Makes 20 enchiladas
Number of Servings: 20
Recipe submitted by SparkPeople user TREYC74.
Heat on medium high heat
Add chicken and cook until done
Add one jar of Salsa, one and a half package of cheese, corn and black beans. Stir together until cheese is melted and mixture is heated through.
Take two 9x13 pans and spoon salsa into the bottom of each pan. This helps keep the enchiladas moist at the bottom and helps it lift when serving.
After mixture is heated throughly, take about 2 tablespoons of mixture and put into center of tortilla. Roll tortilla like a wrap and lay in the 9x13 baking dish.
Once both dishes are filled bake in a 350 degree oven for 20-25 minutes.
Serve with Spanish rice or alone.
Serving Size: Makes 20 enchiladas
Number of Servings: 20
Recipe submitted by SparkPeople user TREYC74.
Nutritional Info Amount Per Serving
- Calories: 342.5
- Total Fat: 11.5 g
- Cholesterol: 50.0 mg
- Sodium: 1,002.4 mg
- Total Carbs: 37.1 g
- Dietary Fiber: 4.2 g
- Protein: 23.2 g
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