Chicken Enchiladas
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
2 Chicken Breasts1 Jalapeno2 cans of Red Enchilada Sauce4 Whole Wheat Tortillas1/2 cup reduced fat cheddar cheese, shredded2 cups lettuce, shredded2 tomatoes, diced
Preheat the oven to 350 degrees. Lightly Coat a 9'' by 13'' baking dish with cooking spray (not butter).
Lightly coat a large skillet pan with cooking spray and place chicken in the pan. Set heat to medium-high and simmer until no longer pink in the center, about 15 minutes. Drain and let cool slightly. Shred cooked chicken by pulling it apart with two forks; set aside.
Lightly coat a large skillet with cooking spray and place over medium-high heat. Add diced tomatoes and jalopeno: saute for 2 minutes. Add chicken and 1 can of enchilada sauce. Cook, stirring occasionally, until heated through, about 5 minutes.
Pour the remaining can of enchilada sauce in a medium sauce bowl and microwave until warm, about 1 minute. Dip each tortilla in the heated sauce and fill with about 1/4 of chicken mixture. Roll up and place, seamside down, in the baking dish.
Poor remaining heated sauce over enchiladas and sprinkle with cheddar cheese. Bake until enchiladas are heated throughly and the cheese is melted, about 15 minutes.
Divide lettuce onto four plates and place a portion of enchiladas on top.
Serves 4.
Adapted and altered from "Eating for Life" by Bill Phillips
Number of Servings: 4
Recipe submitted by SparkPeople user NPSHOVELAIN.
Lightly coat a large skillet pan with cooking spray and place chicken in the pan. Set heat to medium-high and simmer until no longer pink in the center, about 15 minutes. Drain and let cool slightly. Shred cooked chicken by pulling it apart with two forks; set aside.
Lightly coat a large skillet with cooking spray and place over medium-high heat. Add diced tomatoes and jalopeno: saute for 2 minutes. Add chicken and 1 can of enchilada sauce. Cook, stirring occasionally, until heated through, about 5 minutes.
Pour the remaining can of enchilada sauce in a medium sauce bowl and microwave until warm, about 1 minute. Dip each tortilla in the heated sauce and fill with about 1/4 of chicken mixture. Roll up and place, seamside down, in the baking dish.
Poor remaining heated sauce over enchiladas and sprinkle with cheddar cheese. Bake until enchiladas are heated throughly and the cheese is melted, about 15 minutes.
Divide lettuce onto four plates and place a portion of enchiladas on top.
Serves 4.
Adapted and altered from "Eating for Life" by Bill Phillips
Number of Servings: 4
Recipe submitted by SparkPeople user NPSHOVELAIN.
Nutritional Info Amount Per Serving
- Calories: 370.1
- Total Fat: 11.0 g
- Cholesterol: 88.4 mg
- Sodium: 735.0 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 4.2 g
- Protein: 38.1 g
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