Enchilada chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4.0 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted1.0 tbsp Salt0.5 tsp Pepper, black1.0 tbsp Garlic powder1.0 tsp Chili powder0.5 tsp Oregano, ground6.0 tsp Lime Juice - ReaLime 100% Lime Juice2.0 large Onions, raw2.0 serving Red Bell Pepper (one medium pepper)1.0 tbsp Crisco Pure Vegetable Oil0.5 tsp Salt0.25 tsp Pepper, black1.0 tsp Garlic powder2.0 cup La Victoria Enchilada Sauce2.0 cup, shredded Cheddar Cheese1.0 can (12 oz) yields Yellow Sweet Corn, Canned100.0 grams Cilantro, raw8.0 tbsp Litehouse Ranch Dressing
Marinade chicken in salt - lime juice overnight. Sear in pan, 5 min a side. Set aside. Sear onion, pepper, and oil in pan with salt, pepper and garlic. Put in casserole dish layering chicken, then onion pepper mix, top with enchilada sauce and cheddar. Cover with foil and bake 45 min at 375 degree F. Top with corn and cilantro ranch mix to serve.
Serving Size: 1 breast and 1/4 of the mix
Number of Servings: 4.0
Recipe submitted by SparkPeople user KAITLINEF.
Serving Size: 1 breast and 1/4 of the mix
Number of Servings: 4.0
Recipe submitted by SparkPeople user KAITLINEF.
Nutritional Info Amount Per Serving
- Calories: 807.8
- Total Fat: 43.1 g
- Cholesterol: 216.0 mg
- Sodium: 3,608.3 mg
- Total Carbs: 32.3 g
- Dietary Fiber: 5.6 g
- Protein: 73.0 g
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