Leftover Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Chili powder, 3 tbsp Cumin, 2 tsp Olive Oil, 1 1tsp 1 lb shredded chicken (can use rotesrie already cooked or shread your own cooked chicken breast).Garlic, 3 cloves minces1 medium onio diced1/4 cup Pickled Jalapeno Peppers diced1 cup waterCilantro 8TBS diced Hunt's Tomato Sauce, no salt added, 2 cup Cabot Vermont 50% Light Cheddar Cheese 8 oz Tumaros whole wheat tortillas, 8 serving
Preheat oven to 400*. Pour oil and onions in medium size sauce pan and saute for about 5 minutes. Stir in garlic, chile powder and cumin and saute for 30 seconds more. Add tomato sauce and water and simmer until slightly thickend about 5 minutes. Set aside one cup of sauce for later. Mix in shredded chicken until warmed. Add 1/2 the cheese,jalapinos and cilantro. Spray a 9x13 inch pan with non stick cooking spray. Put approx 1/3 of meat mixture into each tortilla and roll up placing seam side down in pan. Once all tortillas are filled and in pan lightly spray tops of enciladas with non stick spray. Pour 1 cup of sauce over the enciladas and then top with cheese. Cover pan with foil and bake for approx 20 min until heated through. Remove foil and bake 5 min more until cheese is brown.
Number of Servings: 8
Recipe submitted by SparkPeople user KEVINKELLY.
Number of Servings: 8
Recipe submitted by SparkPeople user KEVINKELLY.
Nutritional Info Amount Per Serving
- Calories: 290.9
- Total Fat: 8.9 g
- Cholesterol: 47.9 mg
- Sodium: 357.3 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 4.4 g
- Protein: 26.8 g
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