Chicken enchilada filling
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 skinless, boneless chicken breast halves, cooked & shredded1/2 onion, chopped1/2 cup sour cream1/2 cup shredded Cheddar cheese1-1/2 teaspoons dried parsley1/4 teaspoon dried oregano1/4 teaspoon ground black pepper1/4 teaspoon salt (optional)1/2 cup tomato paste3/4 cup water1-1/2 teaspoons chili powder1/2 chopped green bell pepper1 clove garlic, pressed
Preheat oven to 350 degrees F (175 degrees C).
Add the chicken, onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper to a skillet. Heat until cheese melts.
Stir in salt, tomato paste, water, chili powder, green pepper, and garlic.
Roll even amounts of the mixture in tortillas.
Arrange in a 9x13 inch baking dish sprayed with olive oil. Bake for 20 minutes.
Cover with salsa and 3/4 cup Cheddar cheese. Put back in oven until cheese melts.
Serving Size: Filling for 8 large tortillas
Number of Servings: 8
Recipe submitted by SparkPeople user ANGE_M80.
Add the chicken, onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper to a skillet. Heat until cheese melts.
Stir in salt, tomato paste, water, chili powder, green pepper, and garlic.
Roll even amounts of the mixture in tortillas.
Arrange in a 9x13 inch baking dish sprayed with olive oil. Bake for 20 minutes.
Cover with salsa and 3/4 cup Cheddar cheese. Put back in oven until cheese melts.
Serving Size: Filling for 8 large tortillas
Number of Servings: 8
Recipe submitted by SparkPeople user ANGE_M80.
Nutritional Info Amount Per Serving
- Calories: 134.6
- Total Fat: 2.9 g
- Cholesterol: 40.4 mg
- Sodium: 304.3 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 1.3 g
- Protein: 19.9 g
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