Chicken Enchilada Rollups
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 374.0
- Total Fat: 12.6 g
- Cholesterol: 135.9 mg
- Sodium: 776.0 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 0.5 g
- Protein: 50.9 g
View full nutritional breakdown of Chicken Enchilada Rollups calories by ingredient
Introduction
Creamy Chicken mixture can be rolled up into tortilla shells or served over hot cooked rice. Creamy Chicken mixture can be rolled up into tortilla shells or served over hot cooked rice.Number of Servings: 6
Ingredients
-
1.5 lbs boneless, skinless chicken breasts (about 5)
1/2 cup all purpose flour, plus 2 tbsp, divided
1/2 tsp. salt
2 tbsp butter or Margarine
1c chicken broth
1 small onion, diced
1/4 to 1/2 cup sliced jalapeno peppers
1/2 tsp dried oregano
2 tbsp whipping cream or milk (nutritional value is based on whipping cream)
6 thin slices pepper jack cheese
Directions
**** Nutritional info is for chicken mixture only, rice and/or tortillas are not included!
1. Cut each chicken breast lengthwise into 2 or 3 strips. Combine 1/2 c flour and salt in a resealable food storage bag. Add Chicken strips and shake to coat with flour mixture. Melt butter in large skillet over medium heat. Brown chicken strips in batches, 2 to 3 minutes per side. Place chicken into 4 1/2 quart crock pot.
2. Add chicken broth to skillet and scrape up any browned bits. Pour broth mixture into the crock pot. Add onion, jalapeno peppers and oregano. Cover, cook on low 7 to 8 hours or on high 3 to 4 hours.
3. Blend remaining 2 tbsp flour and cream into a small bowl until smooth. Stir into chicken mixture. Cook uncovered, on high 15 mins or until thickened. Spoon chicken mixture into tortilla shells or over rice and top with cheese slice.
Serves 6
ENJOY!!!
Number of Servings: 6
Recipe submitted by SparkPeople user BECCAJEAN17.
1. Cut each chicken breast lengthwise into 2 or 3 strips. Combine 1/2 c flour and salt in a resealable food storage bag. Add Chicken strips and shake to coat with flour mixture. Melt butter in large skillet over medium heat. Brown chicken strips in batches, 2 to 3 minutes per side. Place chicken into 4 1/2 quart crock pot.
2. Add chicken broth to skillet and scrape up any browned bits. Pour broth mixture into the crock pot. Add onion, jalapeno peppers and oregano. Cover, cook on low 7 to 8 hours or on high 3 to 4 hours.
3. Blend remaining 2 tbsp flour and cream into a small bowl until smooth. Stir into chicken mixture. Cook uncovered, on high 15 mins or until thickened. Spoon chicken mixture into tortilla shells or over rice and top with cheese slice.
Serves 6
ENJOY!!!
Number of Servings: 6
Recipe submitted by SparkPeople user BECCAJEAN17.