Yvonne's Easy Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
I whole chicken boiled and boned - retain the broth1 small can Cream of celery OR crm of chicken soup1 can chicken broth12 6 inch corn tortillas (great value)10 ounce shredded cheddar cheese10 ounce shredded mozzerella (4 cheese works well)1 Pablano pepper diced OR 1 small can green chilie's
Preheat oven to 350 degrees
Boil chicken, drain (save the broth) and bone, set aside.
Mix the soup and 1 cup of the saved broth, set aside.
Warm the tortillas in the oven so they are soft
Spray a cake pan with cooking spray.
Layer as follows
Place 6 tortillas in bottom of pan
then 1/2 of the boned chicken
then 1/2 of the broth mixture
and 1/2 of the cheese
REPEAT making a second layer
Cover w/foil. Bake 1 hour at 350 degrees
Serve with sour cream (I use Plain Greek Yogurt)
NUTRITION FOR YOGURT NOT INCLUDED IN NUTRITION FACTS
SERVES 8
Serving Size: serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user MYUTMOST4HIM.
Boil chicken, drain (save the broth) and bone, set aside.
Mix the soup and 1 cup of the saved broth, set aside.
Warm the tortillas in the oven so they are soft
Spray a cake pan with cooking spray.
Layer as follows
Place 6 tortillas in bottom of pan
then 1/2 of the boned chicken
then 1/2 of the broth mixture
and 1/2 of the cheese
REPEAT making a second layer
Cover w/foil. Bake 1 hour at 350 degrees
Serve with sour cream (I use Plain Greek Yogurt)
NUTRITION FOR YOGURT NOT INCLUDED IN NUTRITION FACTS
SERVES 8
Serving Size: serves 8
Number of Servings: 8
Recipe submitted by SparkPeople user MYUTMOST4HIM.
Nutritional Info Amount Per Serving
- Calories: 328.5
- Total Fat: 10.9 g
- Cholesterol: 55.6 mg
- Sodium: 461.9 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 2.0 g
- Protein: 20.7 g
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