Easy Enchiladas
- Minutes to Cook:
- Number of Servings: 5
Ingredients
5 chicken breast tenderloins2 cups shredded cheddar (I used full fat, but fat free works too)5 6" corn tortillas (flour is fine too)1 can enchilada sauce1.5 cup salsaspices to taste
Cook chicken in crock pot with salsa on high for 4 hours or low for 6-8 hours.
Take it out and let it sit and cool for a few minutes.
Spread about 1/4 cup of the enchilada sauce in the bottom of a casserole dish.
Shred the chicken with a fork, or break apart by hand into small chunks.
Warm the tortillas in the microwave for about 30 seconds or less to make them pliable.
Wrap 3 ounces of chicken and a 1/8 cup cheese in each tortilla, and lay them seam down in the casserole dish.
Pour the rest of the enchilada sauce over the top evenly and then spread the remaining cheese over the top.
Bake for about 20 minutes at 350.
Number of Servings: 5
Recipe submitted by SparkPeople user DIANA7182.
Take it out and let it sit and cool for a few minutes.
Spread about 1/4 cup of the enchilada sauce in the bottom of a casserole dish.
Shred the chicken with a fork, or break apart by hand into small chunks.
Warm the tortillas in the microwave for about 30 seconds or less to make them pliable.
Wrap 3 ounces of chicken and a 1/8 cup cheese in each tortilla, and lay them seam down in the casserole dish.
Pour the rest of the enchilada sauce over the top evenly and then spread the remaining cheese over the top.
Bake for about 20 minutes at 350.
Number of Servings: 5
Recipe submitted by SparkPeople user DIANA7182.
Nutritional Info Amount Per Serving
- Calories: 358.2
- Total Fat: 17.5 g
- Cholesterol: 88.7 mg
- Sodium: 1,231.4 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 0.8 g
- Protein: 29.4 g
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