Whole Wheat Green Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Cooking Spray3 boneless skinless chicken breast halves2 C instant brown rice1(28 oz) can green chile enchilada sauce1half(10.5oz) can cream of mushroom condensed soup1(4oz) can sliced mushrooms, drained1(2.5 oz) can sliced olives, drained12 whole wheat or multi-grain flour tortillas1 1/3 C colby jack shredded cheesesour cream(optional)salsa(optional)
Makes 12 servings
Preheat oven to 350 degrees F. Spray 10-inch skillet with cooking spray and heat on medium. Cook chicken until browned and juices run clear, about 20 minutes, turning over halfway through cook time. Meanwhile, prepare rice according to box directions. Transfer to a large bowl. Add half of green enchilada sauce, cream of mushroom soup, olives, mushrooms. Mix thoroughly. Remove cooked chicken from pan and place on cutting board to rest for 5 minutes. Chop into 1/2 inch pieces or shred. Add to rice mixture. Stir everything evenly. Place about 1/2 C mixture in a tortilla and roll. Place in 9 X 13 glass casserole pan. You'll need 2 pans or a larger one. Repeat with remaining tortillas. Pour remaining green chile sauce over enchiladas. Sprinkle cheese evenly over top.
Bake each pan 20-30 minutes until cheese is melted.
You can freeze the other pan until ready to reheat.
Garnish with sour cream and salsa if desired.
Number of Servings: 12
Recipe submitted by SparkPeople user SNGLBBY.
Preheat oven to 350 degrees F. Spray 10-inch skillet with cooking spray and heat on medium. Cook chicken until browned and juices run clear, about 20 minutes, turning over halfway through cook time. Meanwhile, prepare rice according to box directions. Transfer to a large bowl. Add half of green enchilada sauce, cream of mushroom soup, olives, mushrooms. Mix thoroughly. Remove cooked chicken from pan and place on cutting board to rest for 5 minutes. Chop into 1/2 inch pieces or shred. Add to rice mixture. Stir everything evenly. Place about 1/2 C mixture in a tortilla and roll. Place in 9 X 13 glass casserole pan. You'll need 2 pans or a larger one. Repeat with remaining tortillas. Pour remaining green chile sauce over enchiladas. Sprinkle cheese evenly over top.
Bake each pan 20-30 minutes until cheese is melted.
You can freeze the other pan until ready to reheat.
Garnish with sour cream and salsa if desired.
Number of Servings: 12
Recipe submitted by SparkPeople user SNGLBBY.
Nutritional Info Amount Per Serving
- Calories: 290.3
- Total Fat: 7.4 g
- Cholesterol: 27.2 mg
- Sodium: 879.3 mg
- Total Carbs: 41.6 g
- Dietary Fiber: 3.7 g
- Protein: 14.6 g
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