Homemade Cheesey Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
*Birds EYe C & W White Petite Frozen Corn, 1.5 cup *Cheese lucerne monterey jack, 3 handfulls *Cheese - Lucerne Medium Cheddar 3 handfulls*Boiled Chicken Breast 4 breastsFlour Tortillas, 11 tortilla, medium (approx 6" dia) *Enchilada sauce Old El Paso mild a can and a half
#1. get a pot of water that will hold chicken breasts to boiling then drop in all 4 breasts.
#2. Boil breasts till they are done. Then shred the chicken.
#3. open can of enchilada sauce and put 1/2 the can in the bottom of the pan.
#4. Mix chicken with 1/4 of the can of sauce, corn, and about 1 handful of each cheeses.
#5. warm tortillas
#6. Put mix in warm tortillas and fold close.
#7. Put enchiladas in pan tightly.
#8. pour remaining sauce over the top of enchilada. (more or less to taste)
#9 top with two more handfuls of cheese
#10 Cook at 350 for 25 minutes (until cheese is melted and kind of crispy)
#11. take out and enjoy.
Serving Size: makes 9-11 enchiladas depending on pan
Number of Servings: 9
Recipe submitted by SparkPeople user ASTARMOMMY.
#2. Boil breasts till they are done. Then shred the chicken.
#3. open can of enchilada sauce and put 1/2 the can in the bottom of the pan.
#4. Mix chicken with 1/4 of the can of sauce, corn, and about 1 handful of each cheeses.
#5. warm tortillas
#6. Put mix in warm tortillas and fold close.
#7. Put enchiladas in pan tightly.
#8. pour remaining sauce over the top of enchilada. (more or less to taste)
#9 top with two more handfuls of cheese
#10 Cook at 350 for 25 minutes (until cheese is melted and kind of crispy)
#11. take out and enjoy.
Serving Size: makes 9-11 enchiladas depending on pan
Number of Servings: 9
Recipe submitted by SparkPeople user ASTARMOMMY.
Nutritional Info Amount Per Serving
- Calories: 320.0
- Total Fat: 13.0 g
- Cholesterol: 20.0 mg
- Sodium: 404.8 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 1.6 g
- Protein: 21.5 g
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