Home made Chicken Enchiladas
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 244.0
- Total Fat: 9.5 g
- Cholesterol: 34.8 mg
- Sodium: 777.0 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 4.2 g
- Protein: 16.1 g
View full nutritional breakdown of Home made Chicken Enchiladas calories by ingredient
Introduction
Authentic Tex-mex with shredded chicken and red sauce. Authentic Tex-mex with shredded chicken and red sauce.Number of Servings: 7
Ingredients
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Smart Balance Light Buttery Spread with Flax Oil, 3 tbsp
*Flour, white, 2 Tbs
*College Inn Chicken Broth - 99% Fat Free, 2 cups
*Hunt's Tomato Sauce, no salt added, 8 oz can
Chili powder, 6 tbsp (to taste)
Ground Cumin 2 tsp
Cilantro, raw, 2 tbsp
Chicken Breast, no skin, 3 whole breast,shredded
*Kroger Colby and Monterey Jack Cheese shredded, 1 cup
Scallions, raw, 1 cup, chopped
Whole wheat tortialls (*I use Tam-X-ico Lo carb) 7 serving
Directions
Preheat oven to 350.
Heat oil in sauce pan, add flour stiring contanstly until light brown. Add chicken broth, tomato sauce, chili powder, cumin, cilantro. Simmer 15 in, adjust spices to taste. Simmer another 15-20 minutes.
Lay out tortillas, place shredded chicken, raw scallions, and cheese in each. Roll and place in greased 9x13 pan. Reserving 1/4 cup of cheese and 1-2 tbs onions. Pour red sauce over the enchiladas. Top with remaining cheese and onions.
Bake 30 mins until heated through and sauce is bubbly. Serve with sour cream if desired.
Number of Servings: 7
Recipe submitted by SparkPeople user GRIF01.
Heat oil in sauce pan, add flour stiring contanstly until light brown. Add chicken broth, tomato sauce, chili powder, cumin, cilantro. Simmer 15 in, adjust spices to taste. Simmer another 15-20 minutes.
Lay out tortillas, place shredded chicken, raw scallions, and cheese in each. Roll and place in greased 9x13 pan. Reserving 1/4 cup of cheese and 1-2 tbs onions. Pour red sauce over the enchiladas. Top with remaining cheese and onions.
Bake 30 mins until heated through and sauce is bubbly. Serve with sour cream if desired.
Number of Servings: 7
Recipe submitted by SparkPeople user GRIF01.
Member Ratings For This Recipe
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KTMSU7878
Incredible!!!! I substituted enchilada sauce for the tomato sauce to give it a little more flavor and add chicken into sauce before putting it in tortillas. I've made it three times now for large groups of people (doubled or tripled the recipe) and they are still giving me rave reviews about it. - 4/1/12
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CD13697678
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SUNNYBEACHGIRL
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ORIGINALDESIGN
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METREKY21
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CD5468601
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CLMARTINMOM
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SABRINALMCCOY
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WANT2BEFIT10
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LARIKATLIA
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FORSIXTIES
I loved this recipe! I made a couple of minor changes that might have made a difference....I put my chicken in a crock pot all day with some water and onion and garlic and it was incredibly tender and moist. I also used brown rice tortillas so I would not have gluten and they were delicious!! - 9/19/09
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