Fastest-Ever Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Salsa:1 14-ounce can rotel (original)2 scallions, light green white parts only-finely choppod1 jalapeno-seeded and finely chopped(optional)1/2 cupped finely chopped cilantro leaves1 lime-juicedpinch of saltEnchiladas:1 rotisserie chicken- meat removed and shredded(skin and boes discarded)2 cups grated 2% cheddar (or mexican blend)1 cup light shour cream1/2 small red onion-finally choppedsalt and pepper to taste12 small whole wheat carb balance tortillas
To prepare the salsa:
Combine tomatoes, scallions, jalapeno, cilantro, lime juice in mixing bowl. Add pinch of salt and set aside at room temp. until ready to cook.
Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with nonstick cooking spray.
To prepare the enchiladas:
Place the shredded chicken in a large bowl, add 1 cup of cheese, sour cream and onion. Season with salt and pepper. Mix well to combine.
Place the tortillas on your work surface. Divide chicken mixture evenly among tortillas. Roll to close and place seam down in prepared baking dish. Pour the salsa then enchilada sauce over the tortillas. cover with aluminum foil and bake until heated through. About 40 minutes.
Remove the foil and sprinkle remaining cheese, return to oven until cheese is melted and edges of tortillas are getting crisp, 5-8 minutes. Serve hot.
Number of Servings: 12
Recipe submitted by SparkPeople user REGINAKB.
Combine tomatoes, scallions, jalapeno, cilantro, lime juice in mixing bowl. Add pinch of salt and set aside at room temp. until ready to cook.
Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with nonstick cooking spray.
To prepare the enchiladas:
Place the shredded chicken in a large bowl, add 1 cup of cheese, sour cream and onion. Season with salt and pepper. Mix well to combine.
Place the tortillas on your work surface. Divide chicken mixture evenly among tortillas. Roll to close and place seam down in prepared baking dish. Pour the salsa then enchilada sauce over the tortillas. cover with aluminum foil and bake until heated through. About 40 minutes.
Remove the foil and sprinkle remaining cheese, return to oven until cheese is melted and edges of tortillas are getting crisp, 5-8 minutes. Serve hot.
Number of Servings: 12
Recipe submitted by SparkPeople user REGINAKB.
Nutritional Info Amount Per Serving
- Calories: 257.1
- Total Fat: 13.4 g
- Cholesterol: 34.5 mg
- Sodium: 845.2 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 8.4 g
- Protein: 17.5 g
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