Guiltless Cheesy Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
3 boneless, skinless chicken breast5 Mission whole wheat tortilla shells1 can of diced tomatoes1 tbsp cumin1/2 tbsp chili powder1 medium onion chopped (or 3 green onions finely chopped)McCormick Enchilada Sauce MixMinute long grain brown rice (cook 4 servings according to box directions)1/4 cup non fat milk2 tbsp flourOld Elpaso Fat Free Refried BeansKraft Fat Free Shredded Cheddar Cheese
I used the crockpot to cook the tomatoes, onion, and chicken until chicken was done. Halfway through, add the enchilada sauce mix, chili powder, and cumin. This allows the flavors to really set in.
***Faster cooking method would be to boil the chicken instead of crock pot****
Remove the chicken from the mixture and shred with a fork. Set aside on clean plate.
To the pot, add 2 Tbsp of flour to thicken the sauce, along with the 1/4 cup of milk.
Spray a 9x13 pan with fat free nonstick spray. (In addition, take a cup of the sauce and spread over bottom of pan)
Fill each tortilla with refried beans, chicken, and shredded cheese. Roll and place folded side down. Cover folded shells with remaining sauce mixture and top with cheese. Cover with foil and bake 30-35 minutes until cheese is bubbly.
Make your rice in a separate pot according to box instructions.
Let cool 5-7 min before serving. Serves 5 full enchiladas or 10 cut in half. They are filling, but I prefer 1 full enchilada if making for dinner.
Number of Servings: 5
Recipe submitted by SparkPeople user SNOOPYD.
***Faster cooking method would be to boil the chicken instead of crock pot****
Remove the chicken from the mixture and shred with a fork. Set aside on clean plate.
To the pot, add 2 Tbsp of flour to thicken the sauce, along with the 1/4 cup of milk.
Spray a 9x13 pan with fat free nonstick spray. (In addition, take a cup of the sauce and spread over bottom of pan)
Fill each tortilla with refried beans, chicken, and shredded cheese. Roll and place folded side down. Cover folded shells with remaining sauce mixture and top with cheese. Cover with foil and bake 30-35 minutes until cheese is bubbly.
Make your rice in a separate pot according to box instructions.
Let cool 5-7 min before serving. Serves 5 full enchiladas or 10 cut in half. They are filling, but I prefer 1 full enchilada if making for dinner.
Number of Servings: 5
Recipe submitted by SparkPeople user SNOOPYD.
Nutritional Info Amount Per Serving
- Calories: 459.3
- Total Fat: 5.4 g
- Cholesterol: 25.2 mg
- Sodium: 2,004.9 mg
- Total Carbs: 79.2 g
- Dietary Fiber: 6.9 g
- Protein: 26.1 g
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