Cheesey Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 c. Chicken Broth1/2 c. 4% Sour Cream1/2 c. Salsa1/2 c. Diced Canned Tomatos, in juices2tsp Chilli Powder2 Boneless, Skinless Chicken Breasts1 Medium Tomato, Diced1 Medium Red Pepper, Diced1/2 Medium Yellow Onion1/2 c. Kraft Mexican Shredded Cheese6 Flour Tortillas
Preheat your oven to 350°F.
Cut the chicken breasts into strips and cook them.
Add the chicken broth, sour cream, salsa, canned tomatoes, dices red peppers, onions and chili powder to a medium bowl.
Combine the chicken, cheese and 1 cup of the sauce into a large mixing bowl.
Divide the chicken mixture among the tortillas. Roll up them up and place seam-side down in a baking dish. Pour the remaining broth mixture over the tortillas.
Cover and bake for 40 minutes or until the enchiladas are hot and bubbling.
Top with chopped tomatoes.
Serving Size: Makes 6 enchiladas
Number of Servings: 6
Recipe submitted by SparkPeople user LEAHGRACEBAUER.
Cut the chicken breasts into strips and cook them.
Add the chicken broth, sour cream, salsa, canned tomatoes, dices red peppers, onions and chili powder to a medium bowl.
Combine the chicken, cheese and 1 cup of the sauce into a large mixing bowl.
Divide the chicken mixture among the tortillas. Roll up them up and place seam-side down in a baking dish. Pour the remaining broth mixture over the tortillas.
Cover and bake for 40 minutes or until the enchiladas are hot and bubbling.
Top with chopped tomatoes.
Serving Size: Makes 6 enchiladas
Number of Servings: 6
Recipe submitted by SparkPeople user LEAHGRACEBAUER.
Nutritional Info Amount Per Serving
- Calories: 276.9
- Total Fat: 8.6 g
- Cholesterol: 62.6 mg
- Sodium: 553.4 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 2.4 g
- Protein: 24.4 g
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