Red Chicken and Cheese Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp Coconut Oil 3 ounces Chicken Breast (cooked), no skin, roasted 1 tsp Garlic powder 1 cup Green Chili Peppers, canned 28 tbsp Ortega Enchilada Sauce (1 can)2 serving Pacific Natural Foods Organic Free Range Chicken Broth, 1 cup 1 tbsp Arrowhead Organic Coconut Flour (by JDAUGHTRY1) 8 serving La Tortilla Factory - Handmade Style Corn Tortillas (by ETINCELLEX) 8 tbsp Onion (raw), chopped 2.5 cup Shredded Lite Mexican cheese blend, Trader Joe's (by JESSRAD)
combine ench. sauce, flour and 1 1/2 cups broth in pot on medium heat. In skillet, heat coconut oil. Saute onions, then chicken, chilies and garlic powder.
Preheat oven to 400. In glass dish, put 1/2 of sauce combo.
Put 2/3 of cheese in bowl. Add chicken mix and stir. In skillet, pour 1/2 cup broth. Use it, over medium/low heat, to soften tortillas one at a time. After softening, put mixture in each tortilla and set in glass dish, seam side down. Pour other 1/2 of sauce mixture over the enchiladas. Bake for 20 min at 400. Sprinkle remaining 1/3 of cheese on top and bake an additional 10 min. at 400. Top with fat-free yogurt instead of sour cream (calories for yogurt not included).
Serving Size: makes 4 2-enchilada servings
Number of Servings: 4
Recipe submitted by SparkPeople user BLUEJEAN99.
Preheat oven to 400. In glass dish, put 1/2 of sauce combo.
Put 2/3 of cheese in bowl. Add chicken mix and stir. In skillet, pour 1/2 cup broth. Use it, over medium/low heat, to soften tortillas one at a time. After softening, put mixture in each tortilla and set in glass dish, seam side down. Pour other 1/2 of sauce mixture over the enchiladas. Bake for 20 min at 400. Sprinkle remaining 1/3 of cheese on top and bake an additional 10 min. at 400. Top with fat-free yogurt instead of sour cream (calories for yogurt not included).
Serving Size: makes 4 2-enchilada servings
Number of Servings: 4
Recipe submitted by SparkPeople user BLUEJEAN99.
Nutritional Info Amount Per Serving
- Calories: 517.7
- Total Fat: 19.6 g
- Cholesterol: 50.7 mg
- Sodium: 1,510.4 mg
- Total Carbs: 43.2 g
- Dietary Fiber: 4.7 g
- Protein: 40.2 g
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