Spanish White Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Fat Free Sour cream - One 16oz tub2% Reduced Fat Mexican Blend Shredded Cheese - 2 cupsTumaros Jalapeno & Cilantro Tortilla (any flavor will work) - 6-8 tortillasBoneless, Skinless Chicken Breast - 3 pack, BoiledGreen Chili Peppers - 1 small canCream of Chicken Soup - 1 or 2 cansPepper, black - to tasteChili Pepper - to tasteScallions - 1/2 cup to taste
1. Boil chicken, add any spices to the water you would like for added flavor (lemon pepper is really good).
2. Shred chicken
3. Mix all ingredients, except the 1c. of cheese and the tortillas, in a large bowl
4. Lightly grease a 9x13pan
5. Spread some of the ingredient mixture in the bottom of the pan
6. Fill tortilla's with about 1/2 cup of the mixture, fold the ends in and sides over. Place in pan, flat sides up.
7. Make sure to save some of the mixture, add a few drops of water to loosen it up
8. Spread remaining mixture and cheese over the top of the totillas
9. Cover with tin foil
Bake on 350, for 40-50 minutes, or until everything is bubbling. Makes 8 servings from a 9x13 pan.
Number of Servings: 8
Recipe submitted by SparkPeople user MELATC.
2. Shred chicken
3. Mix all ingredients, except the 1c. of cheese and the tortillas, in a large bowl
4. Lightly grease a 9x13pan
5. Spread some of the ingredient mixture in the bottom of the pan
6. Fill tortilla's with about 1/2 cup of the mixture, fold the ends in and sides over. Place in pan, flat sides up.
7. Make sure to save some of the mixture, add a few drops of water to loosen it up
8. Spread remaining mixture and cheese over the top of the totillas
9. Cover with tin foil
Bake on 350, for 40-50 minutes, or until everything is bubbling. Makes 8 servings from a 9x13 pan.
Number of Servings: 8
Recipe submitted by SparkPeople user MELATC.
Nutritional Info Amount Per Serving
- Calories: 297.6
- Total Fat: 9.8 g
- Cholesterol: 48.2 mg
- Sodium: 703.8 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 1.5 g
- Protein: 23.0 g
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