chicken enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
*Enchilada Sauce (Old El Paso), 1 serving(remove)*Daisy Light Sour Cream, 5 tbsp(remove)*Mission whole wheat tortillas, 6 serving(remove)*Cheese, 2% milk shredded, Mexican style four-cheese blend, Market Pantry, 2 cup(remove)*Onions, raw, .25 cup, chopped(remove)*Sweet peppers (bell), 0.7 cup, chopped(remove)*Chicken Breast, no skin, 1 unit (yield from 1 lb ready-to-cook(remove)*Green Giant Whole Kernal Sweet Corn, 1.5 cup(remove)*Beans, black, 1.5 cup(remove)*Del Monte Diced Tomatoes, No Salt Added, 1.5 cup(remove)8knorr rice sides - steak fajitas, 1.5 cup(remove)
- preheat oven 350
1. boil chicken
2. cook rice as instructed
3. mix the veggies and beans together and warm in pan
4. fill the enchilada as desired, and wrap then place in casserole
5. cover with shredded cheese and sauce
6. cook casserole for 15 minutes
Serving Size: makes 6 enchiladas
Number of Servings: 6
Recipe submitted by SparkPeople user JCHAMPIO.
1. boil chicken
2. cook rice as instructed
3. mix the veggies and beans together and warm in pan
4. fill the enchilada as desired, and wrap then place in casserole
5. cover with shredded cheese and sauce
6. cook casserole for 15 minutes
Serving Size: makes 6 enchiladas
Number of Servings: 6
Recipe submitted by SparkPeople user JCHAMPIO.
Nutritional Info Amount Per Serving
- Calories: 438.7
- Total Fat: 12.3 g
- Cholesterol: 37.7 mg
- Sodium: 1,153.3 mg
- Total Carbs: 60.5 g
- Dietary Fiber: 8.7 g
- Protein: 23.7 g
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