Easy Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 rotisserie chicken (pull apart and shred; discarding skin, bone, and fat)1 to 2 jars salsa8 whole wheat tortillas1 bag of shredded mexican cheese.(As desired; add cilantro, onions, peppers, or any other chopped veggie to your shredded chicken before filling tortillas)
-Put one large spoonful of salsa, a spoonful of shredded cheese, and a small handful of shredded chicken into a tortilla then fold tortilla closed. With the fold down, place the filled tortilla into a baking dish (sprayed with non-stick spray). Continue filling all tortillas and placing them fold down into baking dish.
-Pour the remaining salsa over the filled tortillas, spread salsa evenly over pan. Sprinkle remaining badgof cheese over the salsa and tortillas.
-Bake at 350 for 45 minutes or until the cheese has fully melted and browned.
Makes 8 Enchiladas (Serves 6-8)
Notes:
*I prefer green salsa (medium to hot) and will use 1 to 2 jars depending on how thick the salsa is. Whole wheat tortillas and low fat cheese work just as well as regular, once everything is mixed together you won't be able to tell a difference.
*For the chicken I just pick up a hot pre-cooked rotisserie chicken from the grocery; pull it apart by hand and try to only use the leanest parts of the chicken (no fatty pieces or skin).
Number of Servings: 8
Recipe submitted by SparkPeople user RLEVY215.
-Pour the remaining salsa over the filled tortillas, spread salsa evenly over pan. Sprinkle remaining badgof cheese over the salsa and tortillas.
-Bake at 350 for 45 minutes or until the cheese has fully melted and browned.
Makes 8 Enchiladas (Serves 6-8)
Notes:
*I prefer green salsa (medium to hot) and will use 1 to 2 jars depending on how thick the salsa is. Whole wheat tortillas and low fat cheese work just as well as regular, once everything is mixed together you won't be able to tell a difference.
*For the chicken I just pick up a hot pre-cooked rotisserie chicken from the grocery; pull it apart by hand and try to only use the leanest parts of the chicken (no fatty pieces or skin).
Number of Servings: 8
Recipe submitted by SparkPeople user RLEVY215.
Nutritional Info Amount Per Serving
- Calories: 366.9
- Total Fat: 12.4 g
- Cholesterol: 97.5 mg
- Sodium: 1,068.2 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 5.4 g
- Protein: 36.4 g
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