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Chicken Enchiladas

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 357.8

Total Fat: 18.8 g
Cholesterol: 54.4 mg
Sodium: 964.5 mg
Total Carbs: 28.4 g
Dietary Fiber: 5.3 g
Protein: 20.6 g

View full nutritional breakdown of Chicken Enchiladas calories by ingredient

Introduction

Leftover cooked chicken is great for this. Substitute homemade flour tortillas if desired. These are very rich. I recommend a simple salad of shredded lettuce, tomatoes, corn, jalapenos and salsa topped with a dollop of plain yogurt on the side. Follow with coconut macaroons for desert. Leftover cooked chicken is great for this. Substitute homemade flour tortillas if desired. These are very rich. I recommend a simple salad of shredded lettuce, tomatoes, corn, jalapenos and salsa topped with a dollop of plain yogurt on the side. Follow with coconut macaroons for desert.

Minutes to Prepare: 10

Minutes to Cook: 40

Number of Servings: 6

Ingredients

2 cups cooked diced chicken breast

6 oz. cheddar cheese, shredded

1 (2.25 oz) can sliced black olives, drained

2 teaspoons dried parsley flakes

dash salt

1/2 teaspoon garlic powder

1/8 teaspoon pepper

6 Tortillas

SAUCE:

1 medium onion, diced

1/2 green pepper, diced

1 Tbsp olive oil

1 (15 oz) can tomato sauce

1 (4 oz) can chopped green chilis

2 teaspoons chili powder

1 teaspoon sugar

1/2 teaspoon garlic powder

Tips

Serves 6 people well.

Directions

Combine first seven ingredients, reserving a little cheese (about 3/4 cup). Divide evenly among 6 tortillas. Roll up and place, seam side down, in a square baking pan.

For sauce, in a skillet, saute onion and green pepper in oil until tender. Add tomato sauce, green chilis, chili powder, sugar and garlic powder; mix well. Pour over tortillas. Cover with foil.

Bake at 350° for 30 minutes. Sprinkle with remaining cheese and return to the oven for 10 minutes, uncovered.