Chicken and Cheese Enchilada
- Number of Servings: 14
Ingredients
1 TBS extra virgin olive oil40 oz bag of frozen chicken breast14 whole wheat tortillas28 oz can of Old El Paso Enchilada Sauce2 cups Kraft Shredded 2% Mexican Cheese
makes 14 enchiladas
heat 1 TBS of extra virgin olive oil in large pot
cook chicken over med heat until no longer pink
let chicken cool, then shred chicken with fork and put back in pot, add half of the enchilada sauce and cook over med heat
preheat oven to 350
scoop chicken into tortilla, sprinkle with cheese, and roll up
place in a 13x9" pan, continue filling and rolling the chicken and tortillas
pour remaining sauce over the tortillas and sprinkle with the remaining cheese
bake for 20 mins or until cheese if completely melted
Number of Servings: 14
Recipe submitted by SparkPeople user HANSTINE7.
heat 1 TBS of extra virgin olive oil in large pot
cook chicken over med heat until no longer pink
let chicken cool, then shred chicken with fork and put back in pot, add half of the enchilada sauce and cook over med heat
preheat oven to 350
scoop chicken into tortilla, sprinkle with cheese, and roll up
place in a 13x9" pan, continue filling and rolling the chicken and tortillas
pour remaining sauce over the tortillas and sprinkle with the remaining cheese
bake for 20 mins or until cheese if completely melted
Number of Servings: 14
Recipe submitted by SparkPeople user HANSTINE7.
Nutritional Info Amount Per Serving
- Calories: 295.9
- Total Fat: 8.7 g
- Cholesterol: 55.4 mg
- Sodium: 818.2 mg
- Total Carbs: 27.7 g
- Dietary Fiber: 4.0 g
- Protein: 26.6 g
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