Chicken Fajita Enchilada's
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tbls lime juicelight soy saucechili powderchicken breast (skinless and boneless)canola oilgreen pepperyellow pepperonionwhole wheat tortillasalsastewed tomatocilantrosour creamreduced fat mexican cheese (shredded)large zip lock bag
Preheat oven to 350. In a large zip lock bag include chicken, lime juice, chili powder, and soy sauce. Seal bag and turn to coat chicken. Refigerate at least two hours.
Slice veggies into long thin strips. Place inside large zip lock bag. Add two cups salsa and stewed tomatoes. Seal back and turn to coat veggies. Refigerate at least two hours.
In a large skillet add contents of chicken bag and cook until done. Include contents of veggie bag and simmer until done. Set aside juice from veggies and chicken.In a large baking pan wrap chicken and veggie mixture into tortillas and fold to seal. Place filled tortilla's in a row with in backing pan and pour juice from veggies and chicken over top. Sprinkle with cheese and cook.
Number of Servings: 8
Recipe submitted by SparkPeople user VIRGO0911.
Slice veggies into long thin strips. Place inside large zip lock bag. Add two cups salsa and stewed tomatoes. Seal back and turn to coat veggies. Refigerate at least two hours.
In a large skillet add contents of chicken bag and cook until done. Include contents of veggie bag and simmer until done. Set aside juice from veggies and chicken.In a large baking pan wrap chicken and veggie mixture into tortillas and fold to seal. Place filled tortilla's in a row with in backing pan and pour juice from veggies and chicken over top. Sprinkle with cheese and cook.
Number of Servings: 8
Recipe submitted by SparkPeople user VIRGO0911.
Nutritional Info Amount Per Serving
- Calories: 321.1
- Total Fat: 10.9 g
- Cholesterol: 43.5 mg
- Sodium: 989.4 mg
- Total Carbs: 39.6 g
- Dietary Fiber: 7.0 g
- Protein: 22.7 g
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