Quick Chicken Enchiladas with Salsa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Enchiladas: 1 1/2 lbs. skinless, boneless chicken breasts 1 can cream-style corn 1 can whole kernel corn 1 small container (12 oz.) non fat cottage cheese 2 tsp. chili powder 2 tsp. garlic powder 1 Tbsp. chopped onion8 whole wheat tortillas 1 small can diced green chilies 1 lb. Colby and Monterey jack cheese, shredded Salsa: 1 can petite cut diced tomatoes 1 small onion, diced Fresh cilantro 1 Tbsp. garlic powder Yogurt
Boil chicken for 30-45 minutes until done. Cool and shred. In a food processor, combine creamed corn, 1/2 can whole kernel corn, cottage cheese, chili powder, garlic powder, and chopped onions. Pulse briefly to combine ingredients. Over medium heat, cook corn and cheese mixture until bubbly. On tortillas, layer approximately 3 Tbsp chicken, 2 Tbsp blended corn mixture, green chilies, and some of the shredded cheese. Roll up and place in 9x13 inch greased baking dish. Sprinkle remaining whole kernel corn over the top, sprinkle with remaining grated cheese. Bake at 350 degrees F for 30-40 minutes or until cheese is bubbly and edges are brown.
Quick Salsa: Combine diced tomatoes, onion, fresh cilantro and garlic powder. Serve salsa and yogurt with enchiladas.
Number of Servings: 8
Recipe submitted by SparkPeople user MARYTAZ.
Quick Salsa: Combine diced tomatoes, onion, fresh cilantro and garlic powder. Serve salsa and yogurt with enchiladas.
Number of Servings: 8
Recipe submitted by SparkPeople user MARYTAZ.
Nutritional Info Amount Per Serving
- Calories: 429.8
- Total Fat: 11.3 g
- Cholesterol: 67.6 mg
- Sodium: 1,138.1 mg
- Total Carbs: 47.1 g
- Dietary Fiber: 5.9 g
- Protein: 37.7 g
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