Red Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 teaspoons extra virgin olive oil1/2 cup chopped onion4 cloves fresh garlic, minced2 cups (8 ounces) shredded chicken breast (from rotisserie chicken)1 cup shredded cheddar cheese (4 ounces)4 cups Enchilada Sauce - Red (separate recipe)12 corn tortillas
Preheat oven to 400 degrees Fahrenheit. Spray a rectangular baking dish with nonstick spray.
Warm the enchilada sauce over low to medium heat and keep warm (but not simmering).
Heat oil in a skillet over medium heat. Add onions and saute until softened and translucent. Add garlic and stir until fragrant, about 60 seconds. Don't let it burn! Let cool and then add to shredded chicken. Add 1/2 cup of the shredded cheese to the chicken mixture.
Dip each tortilla into sauce and layer in an overlapping pattern on a dinner plate until each tortilla has been coated. This will soften the tortillas without additional oil.
Place 1/4 cup of chicken mixture on the end of each tortilla; roll up tightly and place seam side down in a baking dish coated with non-stick spray. Pour remaining sauce over rolled enchiladas and sprinkle with the remaining cheese.
Bake in the preheated oven for 20 minutes. Remove from oven and let cool at least 10 minutes before removing from pan. Serve 2 enchiladas per person and garnish with sliced scallions, chopped cilantro, sour cream, and guacamole as desired. Garnishes are not included in calorie count.
Serving Size: Makes 6 servings of 2 enchiladas each
Number of Servings: 6
Recipe submitted by SparkPeople user EILEENNP.
Warm the enchilada sauce over low to medium heat and keep warm (but not simmering).
Heat oil in a skillet over medium heat. Add onions and saute until softened and translucent. Add garlic and stir until fragrant, about 60 seconds. Don't let it burn! Let cool and then add to shredded chicken. Add 1/2 cup of the shredded cheese to the chicken mixture.
Dip each tortilla into sauce and layer in an overlapping pattern on a dinner plate until each tortilla has been coated. This will soften the tortillas without additional oil.
Place 1/4 cup of chicken mixture on the end of each tortilla; roll up tightly and place seam side down in a baking dish coated with non-stick spray. Pour remaining sauce over rolled enchiladas and sprinkle with the remaining cheese.
Bake in the preheated oven for 20 minutes. Remove from oven and let cool at least 10 minutes before removing from pan. Serve 2 enchiladas per person and garnish with sliced scallions, chopped cilantro, sour cream, and guacamole as desired. Garnishes are not included in calorie count.
Serving Size: Makes 6 servings of 2 enchiladas each
Number of Servings: 6
Recipe submitted by SparkPeople user EILEENNP.
Nutritional Info Amount Per Serving
- Calories: 368.7
- Total Fat: 19.6 g
- Cholesterol: 40.1 mg
- Sodium: 912.2 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 1.8 g
- Protein: 19.5 g
Member Reviews