Yo Chicken Enchiladas

0SHARES
Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 337.9
  • Total Fat: 10.7 g
  • Cholesterol: 69.8 mg
  • Sodium: 678.6 mg
  • Total Carbs: 31.3 g
  • Dietary Fiber: 4.8 g
  • Protein: 28.8 g

View full nutritional breakdown of Yo Chicken Enchiladas calories by ingredient
Report Inappropriate Recipe

Submitted by:

Introduction

Easy tasty dish. Serve with a side of rice and a salad. Easy tasty dish. Serve with a side of rice and a salad.
Number of Servings: 8

Ingredients

    3 boneless chicken breasts
    1 green pepper
    1 red pepper
    1 onion
    1 baby zucchini
    1 can enchilada sauce, 16 oz.
    1/2 package fat free cream cheese
    16 small corn tortillas
    1 Tbs chili powder
    1 tsp cumin
    1 Tbs oil
    1 Cup reduced fat shredded mexican cheese

Tips

*If you want to freeze some for another meal simply place the rolled enchiladas in a large zip loc freezer bag. I keep them separated with wax paper. When ready to cook, thaw overnight and continue with the rest of the directions.


Directions

Cook chicken in small amount of water until cooked through. Using a fork, shred chicken. Add cream cheese, chili powder and cumin and set aside. Cut vegetables into strips. Stir-fry in oil to desired doneness. Place 1/4 cup of enchilada sauce into oven proof dish. For each tortilla, add chicken mixture and top with vegetables*. Roll and place in pan. Top with the rest of the enchilada sauce. Bake in 375 oven for 20 minutes. Top with grated cheese and bake an additional 5 minutes or until cheese is melted. Makes 16 enchiladas, 8 servings of 2. Enjoy!

0SHARES

Rate This Recipe

Member Ratings For This Recipe