Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 serving Chicken breast, skinless, baked 3 oz. 1.5 cup Hunt's Tomato Sauce, no salt added 1 cup Ricotta Cheese, part skim milk 2 tsp Old El Paso Taco Seasoning Mix (40% Less Sodium) 1 serving McCormick Low Sodium Chili Seasoning Mix (by TARAEVE) 0.75 cup Kraft 2% Shredded Cheddar Cheese 1 cup Goya Low Sodium Pinto Beans
layer baking pan with tortillas
place shredded chicken, beans across the tortillas
mix - tomato sauce, Ricotta Cheese with seasoning - blend well
pour the 3/4 of the sauce over the chicken and beans
place tortillas over the top, then pour the rest of the sauce other the tortillas and then spread cheese over the sauce.
place in oven at 325 for 60 minutes.
Serving Size: 6 - 2 x 4 serving
Number of Servings: 6
Recipe submitted by SparkPeople user GIAARNOLD.
place shredded chicken, beans across the tortillas
mix - tomato sauce, Ricotta Cheese with seasoning - blend well
pour the 3/4 of the sauce over the chicken and beans
place tortillas over the top, then pour the rest of the sauce other the tortillas and then spread cheese over the sauce.
place in oven at 325 for 60 minutes.
Serving Size: 6 - 2 x 4 serving
Number of Servings: 6
Recipe submitted by SparkPeople user GIAARNOLD.
Nutritional Info Amount Per Serving
- Calories: 192.4
- Total Fat: 6.8 g
- Cholesterol: 46.0 mg
- Sodium: 309.6 mg
- Total Carbs: 13.6 g
- Dietary Fiber: 3.5 g
- Protein: 19.3 g
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