Enchilada-zana
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 252.1
- Total Fat: 6.8 g
- Cholesterol: 50.5 mg
- Sodium: 776.5 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 0.5 g
- Protein: 22.5 g
View full nutritional breakdown of Enchilada-zana calories by ingredient
Introduction
Lightened up from "Very Best Baking" Lightened up from "Very Best Baking"Number of Servings: 12
Ingredients
-
3 Chicken Breast, no skin - cooked and shredded
1 28-oz can La Victoria Enchilada Sauce
8 oz Sour cream, fat free
1 can (12 oz) evaporated milk, nonfat
2 cups Cheese, Kraft 2% Milk Reduced Fat Shredded Cheddar
1 can (4 oz) Diced Green Chilie
12 6-inch corn tortilla, 12 serving
Directions
Makes 12 servings
Directions
PREHEAT oven to 350º F. Grease 13 x 9-inch baking dish.
COMBINE enchilada sauce and sour cream in medium bowl. Combine evaporated milk, cheese and chiles in medium saucepan. Cook over medium heat, stirring constantly, until cheese has melted and mixture is smooth. Remove from heat.
SPREAD 1 cup enchilada sauce mixture on bottom of prepared baking dish. Layer with 4 tortillas, 1 cup enchilada sauce mixture, 1 1/2 cups chicken, 1 cup cheese sauce; repeat layers one more time, starting with tortillas. Top with remaining tortillas, enchilada sauce mixture and cheese sauce. Cover with foil.
BAKE for 40 minutes. Uncover; cool for at least 10 minutes before serving.
TIPS:
• Different brands of enchilada sauce may have different heat levels. A hotter enchilada sauce can be used if a spicier dish is desired.
• Sliced black olives may be added to the layers. .
Number of Servings: 12
Recipe submitted by SparkPeople user KCOLEMA.
Directions
PREHEAT oven to 350º F. Grease 13 x 9-inch baking dish.
COMBINE enchilada sauce and sour cream in medium bowl. Combine evaporated milk, cheese and chiles in medium saucepan. Cook over medium heat, stirring constantly, until cheese has melted and mixture is smooth. Remove from heat.
SPREAD 1 cup enchilada sauce mixture on bottom of prepared baking dish. Layer with 4 tortillas, 1 cup enchilada sauce mixture, 1 1/2 cups chicken, 1 cup cheese sauce; repeat layers one more time, starting with tortillas. Top with remaining tortillas, enchilada sauce mixture and cheese sauce. Cover with foil.
BAKE for 40 minutes. Uncover; cool for at least 10 minutes before serving.
TIPS:
• Different brands of enchilada sauce may have different heat levels. A hotter enchilada sauce can be used if a spicier dish is desired.
• Sliced black olives may be added to the layers. .
Number of Servings: 12
Recipe submitted by SparkPeople user KCOLEMA.