Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
12 whole wheat tortillas3-4 chicken breasts (cooked)2.5 cups Tex Mex shredded cheese1 cup chicken broth2 tbsp cornstarch1/4 tsp chili powder1/4 tsp garlic powder1/8 tsp cumin1/2 chopped green pepper1 chopped onion1 large jar salsa14 oz tomato sauce
Combine chicken, 3/4 cup cheese, green pepper and onion.
Bring chicken stock to a boil. Mix cornstarch with a little cold water and stir into stock. Add cumin, chili powder and garlic powder and cook for a minute.
Add 1/2 cup of stock mixture to chicken mixture and blend. dip each tortilla in the remaining stock mixture to soften. Put a bit of the chicken mixture on the tortilla and roll, then place in a casserole dish in a single layer (I spray the dish with Pam). Pour salsa and tomato sauce over the top, then sprinkle with remaining cheese.
Bake at 350F for 20-25 minutes.
Serving Size: Makes 12 enchiladas
Number of Servings: 12
Recipe submitted by SparkPeople user MAGPIE17.
Bring chicken stock to a boil. Mix cornstarch with a little cold water and stir into stock. Add cumin, chili powder and garlic powder and cook for a minute.
Add 1/2 cup of stock mixture to chicken mixture and blend. dip each tortilla in the remaining stock mixture to soften. Put a bit of the chicken mixture on the tortilla and roll, then place in a casserole dish in a single layer (I spray the dish with Pam). Pour salsa and tomato sauce over the top, then sprinkle with remaining cheese.
Bake at 350F for 20-25 minutes.
Serving Size: Makes 12 enchiladas
Number of Servings: 12
Recipe submitted by SparkPeople user MAGPIE17.
Nutritional Info Amount Per Serving
- Calories: 215.7
- Total Fat: 5.7 g
- Cholesterol: 19.8 mg
- Sodium: 947.2 mg
- Total Carbs: 32.6 g
- Dietary Fiber: 5.6 g
- Protein: 11.7 g
Member Reviews