Chicken Enchilladas
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 cup Kraft shredded Mexican Cheese8 oz. Fat Free Cream Cheese1/4 cup Light Sour Cream1 lg can plain tomato sauce (3.6 cups)1 cup Salsa (mild, med. or hot, whatever you prefer)1 lb. boneless skinless chicken breast8 whole wheat med size soft tortilla shells1/2 cup diced onions
Boil Chicken until throughly cooked, let cool. Cook onions in the microwave for 1 minute on high. Shred chicken into a medium bowl and add cream cheese and onions, mix well.
In separate bowl, mix tomato sauce, sour cream, and salsa. Pour enough sauce mixture to cover the bottom of a 9 X 13 baking dish.
Spoon equal amounts of chicken mixture onto tortillas, spread length wise and roll. Place rolled tortillas in sauce-coated baking dish and cover with the remaining sauce. Cover and bake at 350 for 30 minutes. Uncover, add shredded cheese and bake for an additional 10 minutes. Serves 4 (2 enchilladas each).
Number of Servings: 4
Recipe submitted by SparkPeople user TRIKERBON.
In separate bowl, mix tomato sauce, sour cream, and salsa. Pour enough sauce mixture to cover the bottom of a 9 X 13 baking dish.
Spoon equal amounts of chicken mixture onto tortillas, spread length wise and roll. Place rolled tortillas in sauce-coated baking dish and cover with the remaining sauce. Cover and bake at 350 for 30 minutes. Uncover, add shredded cheese and bake for an additional 10 minutes. Serves 4 (2 enchilladas each).
Number of Servings: 4
Recipe submitted by SparkPeople user TRIKERBON.
Nutritional Info Amount Per Serving
- Calories: 485.8
- Total Fat: 10.7 g
- Cholesterol: 32.8 mg
- Sodium: 2,719.1 mg
- Total Carbs: 73.0 g
- Dietary Fiber: 12.7 g
- Protein: 30.6 g
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