Sandy's Light Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 11
Ingredients
2 large Tyson, boneless, skinless chicken breasts1 cup Kraft Four Cheese Mexican blend shredded cheese3/4 cup light sour cream1/2 cup zucchini slices1/3 cup diced scallions/green onions1/3 cup chopped orange bell peppers3 Tbsp. minced jalapeno peppers11 Don Marcos Healthy Style Flour Tortillas--6 inch2 cups Chi-Chi's Original Recipe Salsa Mild2 Tbsp. Ortega Taco Sauce Mild
Use two 9 x 13 pans for 11 enchiladas.
Preheat oven to 400 degrees
Spread each pan with a thin layer of Chi-Chi's Salsa (approximately 1/2 cup in each pan)
Simmer chicken breasts (covered) in pan sprayed with olive oil spray. Flip several times until cooked thoroughly.
Using two forks, shred the chicken and weigh it. You should have about 11 or 12 ounces.
Put the chicken in a bowl and add 1/2 cup of the shredded cheese, sour cream, zucchini, scallions, bell peppers and jalapeno peppers. Mix thoroughly. You should have 3 cups of the mixture.
Warm the tortillas in the microwave about 30-60 seconds, keeping them in a plastic bag.
Fill each tortilla with 1/4 cup of the chicken mixture, roll up and place seam-side down in 9 x 13 pan.
Take remaining 1 cup of Chi-Chi's Salsa and spread evenly over 11 enchiladas.
Using the 2 tbsp. of Ortega Taco Sauce, spread a small amount on each enchilada.
Using the remaining 1/2 cup of shredded cheese, sprinkle evenly over the 11 enchiladas.
Cover the pans with foil and bake for 20 minutes until cheese is melted and filling is hot.
Preheat oven to 400 degrees
Spread each pan with a thin layer of Chi-Chi's Salsa (approximately 1/2 cup in each pan)
Simmer chicken breasts (covered) in pan sprayed with olive oil spray. Flip several times until cooked thoroughly.
Using two forks, shred the chicken and weigh it. You should have about 11 or 12 ounces.
Put the chicken in a bowl and add 1/2 cup of the shredded cheese, sour cream, zucchini, scallions, bell peppers and jalapeno peppers. Mix thoroughly. You should have 3 cups of the mixture.
Warm the tortillas in the microwave about 30-60 seconds, keeping them in a plastic bag.
Fill each tortilla with 1/4 cup of the chicken mixture, roll up and place seam-side down in 9 x 13 pan.
Take remaining 1 cup of Chi-Chi's Salsa and spread evenly over 11 enchiladas.
Using the 2 tbsp. of Ortega Taco Sauce, spread a small amount on each enchilada.
Using the remaining 1/2 cup of shredded cheese, sprinkle evenly over the 11 enchiladas.
Cover the pans with foil and bake for 20 minutes until cheese is melted and filling is hot.
Nutritional Info Amount Per Serving
- Calories: 163.9
- Total Fat: 3.9 g
- Cholesterol: 27.2 mg
- Sodium: 537.2 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 6.3 g
- Protein: 11.5 g