Creamy Jack Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 - 4 oz. boneless, skinless, chicken breasts.1 - large yellow onion1 - large green bell pepper1 - large sweet red bell pepper5 -10 spriggs of cilantro1 can of condenced low fat Cream of Mushroom Soup1 - can diced green chilies2 - 10 ounce cans of Green enchilada sauce1 - lb. of Monterey Jack cheese.12 - 6" Yellow Corn Tortillas
Preheat the oven to 350 degrees.
Cut Chicken into 1/2 inch cubes and brown in pan with a non stick cooking spray. Dice onion, green pepper, red pepper, and cilantro and add to cooked chicken. Sprinkle in the Salt and Garlic powder for taste. Once the mixture is fully cooked add in one can of Cream of Mushroom soup and one can of the green enchilada sauce and one can of green chilies. Stir until liquid is an even concistancy and color. Set mixture aside off heat and let stand for 10 min.
Take the remaining can of green enchilada sauce and pour 1/3 of the can into the bottom of the 13x9 baking dish spreading it evenly over the bottom of the dish.
Then take your 12 Tortillas and microwave for 45 sec. to soften them before use.
With cutting board take your lb. of Monterey Jack cheese and cut 12 - one oz. slices. Then take each slice and cut into two long strips of cheese.
(there will be 4 oz. left, save for later in recipe)
To assemble you take one tortilla cupped in your hand and lay the strips of cheese end to end inside the tortilla. Then take the chicken enchilada mixture and place a scoop full over the cheese. Roll the tortilla's edges over and place in baking dish seam side down. Repeat that until all of the 12 tortillas are filled and ingredients are gone. It should fill all twelve generously.
Take the remaining 2/3 can of green enchilada sauce and pour evenly over the top of the prepared enchiladas.
Grate the remaining 4 ounces of Monterey Jack cheese and sprinkle over the top of the dish.
Place in the oven for 25 min.
let stand for 5 min. then serve.
Makes 12 servings per dish.
Enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user JOYMRICHARDSON.
Cut Chicken into 1/2 inch cubes and brown in pan with a non stick cooking spray. Dice onion, green pepper, red pepper, and cilantro and add to cooked chicken. Sprinkle in the Salt and Garlic powder for taste. Once the mixture is fully cooked add in one can of Cream of Mushroom soup and one can of the green enchilada sauce and one can of green chilies. Stir until liquid is an even concistancy and color. Set mixture aside off heat and let stand for 10 min.
Take the remaining can of green enchilada sauce and pour 1/3 of the can into the bottom of the 13x9 baking dish spreading it evenly over the bottom of the dish.
Then take your 12 Tortillas and microwave for 45 sec. to soften them before use.
With cutting board take your lb. of Monterey Jack cheese and cut 12 - one oz. slices. Then take each slice and cut into two long strips of cheese.
(there will be 4 oz. left, save for later in recipe)
To assemble you take one tortilla cupped in your hand and lay the strips of cheese end to end inside the tortilla. Then take the chicken enchilada mixture and place a scoop full over the cheese. Roll the tortilla's edges over and place in baking dish seam side down. Repeat that until all of the 12 tortillas are filled and ingredients are gone. It should fill all twelve generously.
Take the remaining 2/3 can of green enchilada sauce and pour evenly over the top of the prepared enchiladas.
Grate the remaining 4 ounces of Monterey Jack cheese and sprinkle over the top of the dish.
Place in the oven for 25 min.
let stand for 5 min. then serve.
Makes 12 servings per dish.
Enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user JOYMRICHARDSON.
Nutritional Info Amount Per Serving
- Calories: 230.2
- Total Fat: 6.4 g
- Cholesterol: 59.1 mg
- Sodium: 446.7 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 2.9 g
- Protein: 23.1 g
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