Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cooked skinless, boneless chicken breast, cubed1/2 cup onion, chopped 1/2 cup plain low fat yogurt or low fat sour cream1/2 cup Kraft Shredded 2% Mexican Four Cheese blend1 1/2 teaspoons dried cilantro1/4 teaspoon dried oregano 1/4 teaspoon ground black pepper 1/8 teaspoon sea salt (optional) 1 cup Hunt's Fire Roasted diced tomatoes1/4 cup water 1-1/2 teaspoons chili powder 3 tablespoons chopped green bell pepper 1 clove garlic, minced 8 (5 1/2 inch) Mission yellow corn tortillas6 oz. taco sauce1/4 cup Kraft Shredded 2% Mexican Four Cheese blend
1) Preheat oven to 350 degrees F.
2) Place chicken, onion, sour cream, cheese, cilantro, oregano and ground black pepper in a skillet. Heat until cheese melts. Stir in salt, dice tomatoes, water, chili powder, green pepper and garlic.
3) Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and sprinkle with remaining cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
Makes 8 Chicken Enchiladas
Number of Servings: 8
Recipe submitted by SparkPeople user CHUCKLES07.
2) Place chicken, onion, sour cream, cheese, cilantro, oregano and ground black pepper in a skillet. Heat until cheese melts. Stir in salt, dice tomatoes, water, chili powder, green pepper and garlic.
3) Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and sprinkle with remaining cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
Makes 8 Chicken Enchiladas
Number of Servings: 8
Recipe submitted by SparkPeople user CHUCKLES07.
Nutritional Info Amount Per Serving
- Calories: 214.1
- Total Fat: 4.1 g
- Cholesterol: 23.7 mg
- Sodium: 525.2 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 3.7 g
- Protein: 12.8 g
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