JASONZ's Cheesy Chicken Enchiladas

JASONZ's Cheesy Chicken Enchiladas

4.7 of 5 (26)
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 266.7
  • Total Fat: 8.2 g
  • Cholesterol: 29.2 mg
  • Sodium: 655.8 mg
  • Total Carbs: 28.3 g
  • Dietary Fiber: 3.0 g
  • Protein: 56.2 g

View full nutritional breakdown of JASONZ's Cheesy Chicken Enchiladas calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

These chicken enchiladas are fast, easy to make, and pack a whopping 52 grams of muscle building protein!

Serve 'em to your friends at your next get together and listen to them rave about the goodness. They will never know they are easy on the waistline!

BTW - These taste even better as leftovers.
These chicken enchiladas are fast, easy to make, and pack a whopping 52 grams of muscle building protein!

Serve 'em to your friends at your next get together and listen to them rave about the goodness. They will never know they are easy on the waistline!

BTW - These taste even better as leftovers.

Number of Servings: 6

Ingredients

    - 2 x cans Old El Paso Enchilada Sauce
    - 6 x Mission 96% Fat Free Whole Wheat Tortillas
    (Medium / Soft Taco size)
    - 10 oz Chicken Breast Tenderloins (about 9 chicken tenders)
    - 1.5 cups Sargento® Shredded Reduced Fat 4 Mexican
    Cheese
    - About a TBSP Ground Cumin
    - Salt and Pepper

Directions

Preheat your oven to 400 degrees. Place your chicken tenderloins on a baking sheet. Don't forget to spray with non-stick cooking spray before placing the chicken on the sheet.

Lightly season the chicken by sprinkling with ground cumin, salt and pepper. Place in 400 degree oven to bake for approximately 20 minutes (or until chicken is thoroughly baked.)

Remove chicken from oven and cut into small bite sized pieces.

Add chicken bits into a mixing bowl or Tupperware container and mix in 1/4 cup of enchilada sauce.

Evenly distribute the chicken/sauce mixture onto your six tortillas (about 2 ounces of chicken per tortilla.)

Sprinkle on 1/8 cup of shredded cheese into each tortilla, roll 'em up and place into a casserole dish.

Dump the remaining enchilada sauce over each of the enchiladas.

Top each enchilada with 1/8 cup of shredded cheese.

Bake at 400 degrees for approximately 10 minutes (or until golden, brown and delicious.)

ˇArriba!

Number of Servings: 6

Recipe submitted by SparkPeople user JASONZ.

Rate This Recipe

Member Ratings For This Recipe


  • Incredible!
    3 of 3 people found this review helpful
    I made these for dinner tonight since I was craving enchiladas but didn't want to go to a restaurant for them since they pack in all the bad stuff. These were absolutely delicious! We used corn tortillas instead and also added about a tablespoon of fresh cilantro in the filling. - 8/30/10

    Was this review helpful?   yes  No


  • 2 of 2 people found this review helpful
    My family loved this recipe..thank you - 4/6/10

    Was this review helpful?   yes  No

  • Incredible!
    2 of 2 people found this review helpful
    These are awesome. - 4/5/10

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    This is an excellent recipe!! I made it tonight, and my husband and I loved it. I edited to make it for 2 people - I used just four tortillas and scaled back on everything else. I was in a hurry so I used one 5 oz can of cooked chicken and that was the perfect amount for two people. Thanks!!! - 4/30/10

    Was this review helpful?   yes  No

  • Incredible!
    1 of 1 people found this review helpful
    Excellent recipe! I added some mushrooms! My DH and I both liked it! I will definitely make this again! - 4/12/10

    Was this review helpful?   yes  No
See All Comments