Malisa's Non-Traditional Spicey Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
You will need:non stick cooking spray4oz can diced jalepenos2 boneless skinless chicken breast1 brick FAT Free Cream cheese2.5 cups mozzarella cheese (part skim)1 can cream of chicken soup (reduced sodium/fat)4 tbsp taco seasoning1 cup red pepper (diced)1 cup yellow pepper (diced)1 cup sliced onion ( yellow or white)skim milk1 package (12) 8 inch round whole wheat tortillas**** Leave the chicken out for a great vegitarian meal)
**For a quicker easier recipe use the following:
1 large package of frozen stir-fry vegies
2 large cans of chicken breast meat (it can be found next to tuna fish)
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MAKES 12 ENCHILADAS (2 per serving)
Cut chicken breast into aprox. 1/2 inch squares and fry in large skillet using non-stick cooking spray. Add your fresh/frozen vegies. Cook on medium high heat untill soft and well cooked.
Add 1/2 the stick of cream cheese, 1/2 can of diced Jalapeno peppers, and 1/2 your taco seasoning.
PREHEAT OVEN TO 425~~~~
In second pan, add your Milk and cream of chicken soup, remaining cream cheese, taco seasoning and jalapenos cook on medium heat until well blended. Set aside.
Once your filling has finished cooking grab your tortillas, and cheese.
Add 2 tbsp of sauce, and cheese per tortilla. Approx. 1/8 cup of filling per tortilla.
Roll each tortilla up and place in a greased, glass baking dish. BAKE FOR 15 MINUTES
Take out and poor remaining sauce over top of enchiladas and top with cheese place in the oven for another 10-15 minutes
Number of Servings: 6
Recipe submitted by SparkPeople user MALISANOY.
1 large package of frozen stir-fry vegies
2 large cans of chicken breast meat (it can be found next to tuna fish)
-----------------------------------------------------------------------
MAKES 12 ENCHILADAS (2 per serving)
Cut chicken breast into aprox. 1/2 inch squares and fry in large skillet using non-stick cooking spray. Add your fresh/frozen vegies. Cook on medium high heat untill soft and well cooked.
Add 1/2 the stick of cream cheese, 1/2 can of diced Jalapeno peppers, and 1/2 your taco seasoning.
PREHEAT OVEN TO 425~~~~
In second pan, add your Milk and cream of chicken soup, remaining cream cheese, taco seasoning and jalapenos cook on medium heat until well blended. Set aside.
Once your filling has finished cooking grab your tortillas, and cheese.
Add 2 tbsp of sauce, and cheese per tortilla. Approx. 1/8 cup of filling per tortilla.
Roll each tortilla up and place in a greased, glass baking dish. BAKE FOR 15 MINUTES
Take out and poor remaining sauce over top of enchiladas and top with cheese place in the oven for another 10-15 minutes
Number of Servings: 6
Recipe submitted by SparkPeople user MALISANOY.
Nutritional Info Amount Per Serving
- Calories: 483.4
- Total Fat: 11.6 g
- Cholesterol: 63.2 mg
- Sodium: 1,501.4 mg
- Total Carbs: 58.4 g
- Dietary Fiber: 5.2 g
- Protein: 36.6 g
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