Left over chicken enchilada

Name: Left over chicken enchilada Recipe
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: 6
Ingredients: 1 tablespoon olive oil; 3/4 cup onions chopped; 1 cup red pepper diced; 2 tsp cumin; 2 tsp oregano; 1 tsp cinnamon; 2 cups shredded chicken; small can diced green chilies; 1.5 cup shredded Monterey pepper jack cheese; 6 whole wheat tortillas; 14 ounce can of enchilada sauce

(1)

Number of Servings: 6

Ingredients

1 tablespoon olive oil3/4 cup onions chopped1 cup red pepper diced2 tsp cumin2 tsp oregano1 tsp cinnamon2 cups shredded chickensmall can diced green chilies1.5 cup shredded Monterey pepper jack cheese6 whole wheat tortillas14 ounce can of enchilada sauce

Directions

Preheat oven to 350 degrees. Heat olive oil in skillet. Saute onions and red peppers until soft. Add cumin, oregano and cinnamon. Mix in chicken and green chilies. Cook 3-4 minuted. Equally divide mixture into 6 parts and wrap in tortilla with 1/4 cup Monterey Jack cheese. Pour enough enchilada sauce into bottom of oven proof pan to cover. Place rolled tortillas in pan and pour rest of enchilada sauce on top. Sprinkle any remaining cheese on top. Bake for 25 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user ANSKAR.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 391.5
Total Fat: 15.5 g
Cholesterol: 70.3 mg
Sodium: 1,014.5 mg
Total Carbs: 33.4 g
Dietary Fiber: 3.8 g
Protein: 29.8 g

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Member Reviews

CD5966646
so good. my husband wants this all the time. A meal under 400cal! - 7/27/10