Chicken Enchilasagna

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 229.1
  • Total Fat: 9.2 g
  • Cholesterol: 63.8 mg
  • Sodium: 790.3 mg
  • Total Carbs: 12.3 g
  • Dietary Fiber: 0.9 g
  • Protein: 23.6 g

View full nutritional breakdown of Chicken Enchilasagna calories by ingredient
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Adapted from The Most Decadent Diet Ever cookbook (an AWESEOME cookbook!) Adapted from The Most Decadent Diet Ever cookbook (an AWESEOME cookbook!)
Number of Servings: 8


    2 t taco seasoning
    1.25 lb boneless, skinless chicken breast
    2.2.5 c Macayo's Green Chile Enchilada Sauce
    2 c shredded colby jack cheese (I use Kirkland brand)
    .5 c chopped fresh cilantro
    .25 c sliced black olives
    3 T canned, drained, chopped green chiles
    8 6-inch corn tortillas (i used ones that were 2 for 60 calories)


Rub chicken breasts with taco seasoning and let rest 10 minutes.
Grill until done and let stand 5 minutes before coarsely chopping.
Combine cheese & cilantro and cut tortillas into 9 pieces each.
in an 8x8 dish, spread 1/2 cup sauce on the bottom. Cover with about 1/3 of the tortillas, sprinkle 1/2 the chicken over them, pour 2/3 cup of sauce over that and then sprinkle 1/3 of the cheese over that.
Repeat layering with 1/2 of the remaining tortillas, the rest of the chicken, and 1/2 of the remaining cheese.
Follow with another layer of tortillas, the rest of the sauce and the rest of the cheese.
Cover with foil and bake for 25 minutes. Remove foil and bak for another 5 minutes. Let stand 10 minutes and cut into 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user DUKESWALKER.

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