Super Easy Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 can Kirkland chicken breast in water 1/2 cup nonfat cottage cheese1.5 cups La Victoria enchilada sauce1.5 cups Kraft shredded 2% Mexican four-cheese blend
Pour some enchilada sauce into a ceramic baking pan and coat bottom and sides of pan. In small bowl, mash drained chicken. Add cottage cheese and 4 Tbps. of the enchilada sauce. Mix.
Divide chicken mixture down center of each of 10 corn tortillas one at a time, folding sides in over center and laying them seam side down in the pan.
Pour remaining enchilada sauce over the enchiladas.
Sprinkle cheese on top.
Bake, covered, about 20 minutes and uncovered until slightly browned on top.
Serve with a side of low-fat refried beans and jalapeno rings.
Serving Size: Makes 5 servings, 2-enchiladas each
Divide chicken mixture down center of each of 10 corn tortillas one at a time, folding sides in over center and laying them seam side down in the pan.
Pour remaining enchilada sauce over the enchiladas.
Sprinkle cheese on top.
Bake, covered, about 20 minutes and uncovered until slightly browned on top.
Serve with a side of low-fat refried beans and jalapeno rings.
Serving Size: Makes 5 servings, 2-enchiladas each
Nutritional Info Amount Per Serving
- Calories: 275.9
- Total Fat: 9.2 g
- Cholesterol: 42.5 mg
- Sodium: 987.3 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 3.5 g
- Protein: 20.1 g
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