Shady's Green Chicken Enchilada
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Green Enchilada Sauce, La Victoria, 1 cup (remove)Corn Tortillas, 2 tortilla, medium (approx 6" dia) (remove)Chicken Breast, no skin, 3.5 ounces (remove)Mexican cheese mix, Staters reduced fat, 0.33 cup (remove)Black Olives, 31 grams (remove)
Preheat overn to 350.
I make mine as a caserole because it's easier but you can roll the tortillas to make a traditional enchilada if you wish.
Pour 1/4 can sauce into small caserole dish. Dip and flip one corn tortilla. Shred 3.5 ounces boiled or roasted chicken and spread evenly across tortilla. Pour 1/2 can sauce evening over chicken. Place second tortial on top of chicken and press gently then flip to cover with sauce. Pour remaining sauce evening lver tortialla. Top with 1/3 cup shredded Mexican 4-cheese blend. I used reduce fat for this recipe, but you can use fat free or regular according to your preference. Top with 1 ounce sliced black olives.
Heat in oven for 20 minutes or until cheese is melted and enchildas are heated throughout. Let stand on counter 5-10 minutes to set up before serving.
In a pinch I've heated them in a microwave for 5-10 minutes on medium heat instead of in the oven, but the oven is better.
These are great to make ahead of time, freeze, and heat for a quick meal later. They also freeze well after cooking to be heated in microwave later.
Serving Size: makes 2 enchiladas
Number of Servings: 2
Recipe submitted by SparkPeople user CLIMBERS_ROCK.
I make mine as a caserole because it's easier but you can roll the tortillas to make a traditional enchilada if you wish.
Pour 1/4 can sauce into small caserole dish. Dip and flip one corn tortilla. Shred 3.5 ounces boiled or roasted chicken and spread evenly across tortilla. Pour 1/2 can sauce evening over chicken. Place second tortial on top of chicken and press gently then flip to cover with sauce. Pour remaining sauce evening lver tortialla. Top with 1/3 cup shredded Mexican 4-cheese blend. I used reduce fat for this recipe, but you can use fat free or regular according to your preference. Top with 1 ounce sliced black olives.
Heat in oven for 20 minutes or until cheese is melted and enchildas are heated throughout. Let stand on counter 5-10 minutes to set up before serving.
In a pinch I've heated them in a microwave for 5-10 minutes on medium heat instead of in the oven, but the oven is better.
These are great to make ahead of time, freeze, and heat for a quick meal later. They also freeze well after cooking to be heated in microwave later.
Serving Size: makes 2 enchiladas
Number of Servings: 2
Recipe submitted by SparkPeople user CLIMBERS_ROCK.
Nutritional Info Amount Per Serving
- Calories: 203.8
- Total Fat: 4.9 g
- Cholesterol: 38.8 mg
- Sodium: 938.1 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 2.0 g
- Protein: 18.6 g
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