Chicken enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3 chicken breasts1 cup of cooked brown rice1 can of corn (no salt added)1 can of black beans (drained and rinsed well)1 whole roasted red sweet pepper1 big can of Old El Paso Enchilada sauce (it says Ortega but I used Old El paso) 10 Mission corn tortillas1 bag of part skim mozarella cheeseFat free sour cream (optional)
Preheat oven to 375, Boil chicken in adequate pot, drain once cooked throughout and shred (I put my chicken in the crockpot while at work in some water so it was ready for shredding when I got home). Mix together rice, chicken, corn, chopped pepper and black beans. Measure out half cup of mixture per tortilla. Roll tortilla so the edge is underneath. Line all ten close together and drizzle sauce on top. Top with bag of cheese. Bake for 20 minutes.
Serving Size: Makes 10 enchiladas
Number of Servings: 10
Recipe submitted by SparkPeople user NICOLAIGARRETT.
Serving Size: Makes 10 enchiladas
Number of Servings: 10
Recipe submitted by SparkPeople user NICOLAIGARRETT.
Nutritional Info Amount Per Serving
- Calories: 311.8
- Total Fat: 10.3 g
- Cholesterol: 31.0 mg
- Sodium: 480.1 mg
- Total Carbs: 36.4 g
- Dietary Fiber: 6.5 g
- Protein: 19.6 g
Member Reviews