Chicken Enchiladas
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 269.9
- Total Fat: 6.5 g
- Cholesterol: 59.0 mg
- Sodium: 461.3 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 3.3 g
- Protein: 25.8 g
View full nutritional breakdown of Chicken Enchiladas calories by ingredient
Number of Servings: 6
Ingredients
-
2 chicken breasts
10-12 soft corn tortillas
1- 8oz bag 2% Cheddar cheese
1 jar salsa verde (La Victoria or any other)
1 bunch scallions- chopped
1 tsp Cumin
1-2 tsp Onion powder
Salt
Pepper
1/8- 1/4 tsp Cayenne pepper (opt.)
Directions
Serves 6
Oven 425 F.
Cut chicken into uniform pieces and sauté or steam until fully cooked.
In a food processor, combine chicken and seasonings (salt to taste) and blend until uniform consistency. ( I prefer finely chopped)
Steam corn tortillas by wrapping in damp paper towels and microwaving for 20 seconds. I suggest doing this in two batches.
Spread a thin layer of salsa over a 13x9" backing dish (you can divide recipe into two smaller dishes).
Place chicken mixture and a light sprinkle of cheese on each tortilla and roll into a cylinder, and place closely together, seam-side down.
Cover with remaining salsa and sprinkle with cheese and chopped scallion.
Bake 20-30 minutes.
Serve with nonfat, Greek-style yogurt in lieu of sour cream.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user SNOWDONIA.
Oven 425 F.
Cut chicken into uniform pieces and sauté or steam until fully cooked.
In a food processor, combine chicken and seasonings (salt to taste) and blend until uniform consistency. ( I prefer finely chopped)
Steam corn tortillas by wrapping in damp paper towels and microwaving for 20 seconds. I suggest doing this in two batches.
Spread a thin layer of salsa over a 13x9" backing dish (you can divide recipe into two smaller dishes).
Place chicken mixture and a light sprinkle of cheese on each tortilla and roll into a cylinder, and place closely together, seam-side down.
Cover with remaining salsa and sprinkle with cheese and chopped scallion.
Bake 20-30 minutes.
Serve with nonfat, Greek-style yogurt in lieu of sour cream.
Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user SNOWDONIA.