Green Chili Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 -9oz can La Victoria Green Chile Enchilada Sauce 1 1/2 c Chicken breast, no skin chopped6 Guerrero Corn Tortillas 5 Mezzetta Hot chili Peppers, chopped1 - 2.25 oz can Early California Sliced Ripe Olives1 1/2 c Ralphs 4 Cheese Mexican Style)1 1/2 c Onions, raw
Heat sauce in a pan until medium warm. Dip tortilla in the warmed sauce. Place warmed up tortilla in a baking dish.
Add: 1/4 cup chopped chicken breast (I used a ready made rotisserie chicken) , 1/4 c onion, 1/4 c cheese, chopped chili peppers (divide the chopped 5 chili peppers into 6 serving sizes), 1/6 c enchilada sauce. Complete a total of 6 enchiladas.
Fold over sides to middle and place folded sides down. Cover with remaining enchilada sauce and add remaining cheese to top. Bake at 350 for 15 min. Top with sliced olives and serve.
Serving Size: Makes 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user 4NANAM.
Add: 1/4 cup chopped chicken breast (I used a ready made rotisserie chicken) , 1/4 c onion, 1/4 c cheese, chopped chili peppers (divide the chopped 5 chili peppers into 6 serving sizes), 1/6 c enchilada sauce. Complete a total of 6 enchiladas.
Fold over sides to middle and place folded sides down. Cover with remaining enchilada sauce and add remaining cheese to top. Bake at 350 for 15 min. Top with sliced olives and serve.
Serving Size: Makes 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user 4NANAM.
Nutritional Info Amount Per Serving
- Calories: 516.7
- Total Fat: 19.7 g
- Cholesterol: 115.7 mg
- Sodium: 1,217.7 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 4.4 g
- Protein: 43.1 g
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