Chicken Enchiladas (adapted from BFL)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 1/2 lbs frozen chicken breasts1 small can green chilies, diced4 green onions, chopped2 tablespoon finally chopped cilantro1 28oz can Enchilada sauce16 yellow corn tortillas1 1/4 cup shredded low fat mexican blend cheese
Cook chicken breasts (steam in pressure cooker with pepper and dried onion for 25 min if frozen). Shred chicken. Saute chilies, cilantro, and green onions for 3 min on medium head. Add shredded chicken. Mix in 1/3 of the can of enchilada sauce and heat through. Wrap corn tortillas in wet kitchen towel and heat in microwave for 1 1/2 min to soften. While that heats, take a 9x13 in pan and line with foil. Spray with kitchen spray and add another 1/3 of the can of sauce evenly in the bottom. Heat oven to 350 degrees. Take tortilla and fill with about 1/4 cup filling. Roll and place in pan. When all are in pan, top with the remaining 1/3 of sauce and spread evenly over the tortillas. Sprinkle cheese on top and bake for 15-20 min or until heated through and bubbly.
Serving Size: makes 8, 2-enchilada servings
Number of Servings: 8
Recipe submitted by SparkPeople user HEATHERC1230.
Serving Size: makes 8, 2-enchilada servings
Number of Servings: 8
Recipe submitted by SparkPeople user HEATHERC1230.
Nutritional Info Amount Per Serving
- Calories: 282.2
- Total Fat: 6.5 g
- Cholesterol: 56.4 mg
- Sodium: 852.9 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 4.1 g
- Protein: 26.9 g
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