Chicken Enchiladas
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 354.5
- Total Fat: 11.3 g
- Cholesterol: 56.4 mg
- Sodium: 1,119.9 mg
- Total Carbs: 35.7 g
- Dietary Fiber: 6.0 g
- Protein: 26.2 g
View full nutritional breakdown of Chicken Enchiladas calories by ingredient
Introduction
Made this with leftovers from the "crockpot sticky chicken"This is one of my family's favorite recipes. It's high in sodium though! Hopefully I can get my hands on some low sodium enchilada sauce soon and re-do this.
This is great for leftover turkey also! Made this with leftovers from the "crockpot sticky chicken"
This is one of my family's favorite recipes. It's high in sodium though! Hopefully I can get my hands on some low sodium enchilada sauce soon and re-do this.
This is great for leftover turkey also!
Number of Servings: 7
Ingredients
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2 cups chicken shredded or diced
1 can Old El Paso chopped green chiles
1/4 cup chicken broth
1 tsp garlic powder
1/2 tsp cumin
2 tsp chili powder
1 can Old El Paso fat free spicy refried beans
1 can Old El Paso enchilada sauce
3 tbsp fat free sour cream
1/2 cup cheddar cheese shredded
1 cup Sargento reduced fat mexican cheese
7 taco size flour tortillas
Directions
Preheat oven to 350 degrees
Add chicken to a medium size saute pan over med-low heat. Stir in chicken broth, green chiles, garlic powder, cumin, chili powder, refried beans. Stir well and simmer over very low heat for about 10 minutes. Stir in the sour cream and 1/2 of mexican cheese. Turn off heat and set aside.
Pour enough of enchilada sauce to cover bottom of 13-9" inch dish and set aside. Stack tortillas on plate, cover with damp paper towel and microwave 35 seconds.
Spoon about 1/2 cup of chicken mixture to center of one tortilla, roll and place in pan seam side down in pan with enchilada sauce. Once all tortillas are rolled and in pan spread rest of enchilada sauce over top. Sprinkle with the cheddar cheese and remaining taco cheese.
Bake 20 minutes or until cheese is melted.
Number of Servings: 7
Recipe submitted by SparkPeople user ENCHANTD.
Add chicken to a medium size saute pan over med-low heat. Stir in chicken broth, green chiles, garlic powder, cumin, chili powder, refried beans. Stir well and simmer over very low heat for about 10 minutes. Stir in the sour cream and 1/2 of mexican cheese. Turn off heat and set aside.
Pour enough of enchilada sauce to cover bottom of 13-9" inch dish and set aside. Stack tortillas on plate, cover with damp paper towel and microwave 35 seconds.
Spoon about 1/2 cup of chicken mixture to center of one tortilla, roll and place in pan seam side down in pan with enchilada sauce. Once all tortillas are rolled and in pan spread rest of enchilada sauce over top. Sprinkle with the cheddar cheese and remaining taco cheese.
Bake 20 minutes or until cheese is melted.
Number of Servings: 7
Recipe submitted by SparkPeople user ENCHANTD.
Member Ratings For This Recipe
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ASKCHER
You can make your own enchilada sauce without salt.
9 new mexico dry chilies 3 cups water or chicken stock for boiing. Remove stems and seeds, rehydrate chiles by boiling 30 min.
Place rehydrated chilies in blender and give them a whirl with some reserve liquid - Done - no salt enchilada sauce
- 4/22/10
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ZRIE014
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TOUDLES
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NEPTUNE1939
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NANCYPAT1
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TWEETYKC00
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BEVERLYAT1
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JUSTICELEAGUE
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KERIANNE57
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FORMERHEAVYWGHT
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LADYGWEN25
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BRENDAGRESL
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JANDMEG07
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WALKERSSS