Chicken Enchilladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 serving Foster Farms Bonless Skinless Chicken Breast (by DEERLY) 1 serving (Great Value) 100% Extra Virgin Olive Oil Cooking Spray (by MS_MAYZEE) 6 oz Herdez Salsa Verde 4 tsp El Passo Enchillada Spice Mix 1 serving great value greek nonfat yogurt (plain) - 1 c. 6 serving La Bandarita Carb Counter Flour Tortilla 0.5 cup Great Value Brand Fancy Shredded Sharp Cheddar Cheese 2 tbsp 1 percent milk
Spray skillet with c00king spray. Add chicken and cook on medium heat until no longer pink inside and lightly browned on the outside. Remove fr9m skillet to a plate and allow to cool. Mix salsa verde an Enchilada spice mix in a medium bowl When chicken is cool,, shred chicken and add to bowl stir to combine, Mix yogurt and milk together in a pie pan or shallow dish. Dip tortilla in the mixture and turn over so each side is lightly coated and place on cookie sheet lined with aluminum foil. Place a serving spoon full of chicken mixture on center of tortilla, add 2 tablespoons of cheese, fold sides over mixture and roll up buritto style Continue process for each tortilla Cook for 18 minutes in a 350 degree oven.. When done turn off oven and put about a teaspoon of cheese on top of each tortilla. Close oven door and allow cheese to melt for about 2 minutes Serve and enjoy
Serving Size: Make 6 enchiladas (1 per serving)
Number of Servings: 6
Recipe submitted by SparkPeople user SQUEAKYMOOMOO.
Serving Size: Make 6 enchiladas (1 per serving)
Number of Servings: 6
Recipe submitted by SparkPeople user SQUEAKYMOOMOO.
Nutritional Info Amount Per Serving
- Calories: 127.8
- Total Fat: 2.4 g
- Cholesterol: 19.2 mg
- Sodium: 106.3 mg
- Total Carbs: 2.3 g
- Dietary Fiber: 0.0 g
- Protein: 9.4 g
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