Light Spice Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
La Victoria whole large can of enchilada sauce Onions, raw, .5 cup, chopped Hunt's Diced Tomatoes, whole can (3.5 cups) Chicken Breast no skin 8oz Diced Green Chiles, one larger can Kraft 4 Cheese Mexican Shredded Cheese, 2.2 cup Mission Tortillas Plus 96% Fat Free, bag of 8Spices: garlic powder and chili powder
Chop up chicken breasts into small pieces.
Throw the chicken into a pan on medium heat (use a tablespoon of margarine to keep chicken from sticking if you like).
While the chicken is cooking. Chop up about a 4th of an onion. Throw it in the pan. Season chicken and onions with chili powder and garlic powder to taste. Throw in a can of diced green chiles make sure they are mild or your in for a hot mouth. Add the can of diced tomatoes, 1/4 cup of the shredded cheese and half of the can of enchilada sauce.
Let simmer for 5 mins.
While this is simmering place all 8 tortillas on a plate. Cover with damp paper towel and microwave for 1 min or 40 secs (depending on microwave power). This will soften the tortillas and make them easier to fold.
Now get a baking pan. I usually have to use two pans. One large cake pan and one smaller one.
Place about one big ladle full of chicken/enchilada mixture into a tortilla. Roll up and place seam down into pan. Line up all 8 tortillas like this. Then, cover the 8 rolled up tortillas with the rest of the enchilada sauce and the rest of the package of cheese. Place in oven, uncovered for 20 mins(or until cheese is melted).
Remove from oven and serve! TADA!
Number of Servings: 8
Recipe submitted by SparkPeople user DUCHOVETTE.
Throw the chicken into a pan on medium heat (use a tablespoon of margarine to keep chicken from sticking if you like).
While the chicken is cooking. Chop up about a 4th of an onion. Throw it in the pan. Season chicken and onions with chili powder and garlic powder to taste. Throw in a can of diced green chiles make sure they are mild or your in for a hot mouth. Add the can of diced tomatoes, 1/4 cup of the shredded cheese and half of the can of enchilada sauce.
Let simmer for 5 mins.
While this is simmering place all 8 tortillas on a plate. Cover with damp paper towel and microwave for 1 min or 40 secs (depending on microwave power). This will soften the tortillas and make them easier to fold.
Now get a baking pan. I usually have to use two pans. One large cake pan and one smaller one.
Place about one big ladle full of chicken/enchilada mixture into a tortilla. Roll up and place seam down into pan. Line up all 8 tortillas like this. Then, cover the 8 rolled up tortillas with the rest of the enchilada sauce and the rest of the package of cheese. Place in oven, uncovered for 20 mins(or until cheese is melted).
Remove from oven and serve! TADA!
Number of Servings: 8
Recipe submitted by SparkPeople user DUCHOVETTE.
Nutritional Info Amount Per Serving
- Calories: 398.2
- Total Fat: 10.8 g
- Cholesterol: 27.5 mg
- Sodium: 885.6 mg
- Total Carbs: 40.2 g
- Dietary Fiber: 5.6 g
- Protein: 12.7 g
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