Chicken & Green Chili Enchiladas
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 309.3
- Total Fat: 8.2 g
- Cholesterol: 51.5 mg
- Sodium: 322.6 mg
- Total Carbs: 39.8 g
- Dietary Fiber: 8.7 g
- Protein: 22.1 g
View full nutritional breakdown of Chicken & Green Chili Enchiladas calories by ingredient
Submitted by: LSUTHER277
Number of Servings: 12
Ingredients
-
Please note that Ancho chili pepper was used in this recipe. I couldn't find it in the ingredients list.
Chicken Thigh, 8 thigh, bone and skin removed
Black Olives, 2 small cans sliced
Yellow Sweet Corn, Frozen, 2 cup kernels
Garlic, 2 clove
Onions, raw, 0.50 cup, chopped
Beans, black, 4 cup
Corn Tortillas, 18
Cilantro, raw, 6 tbsp chopped
Sargento Reduced Fat Mexican Cheese (2 oz), 8 oz
Green Chile Sauce, 28 oz
Directions
Bake thighs one hour; let cool. Remove all skin, fat, bone and chop chicken up.
Mix all ingredients except cheese, tortillas and enchilada sauce in a bowl. Add to your taste any amount of red chili pepper. I used Ancho. Mix.
Put 6 tortillas on the bottom of a 13 X 9 pan, cover with bean mixture, spread chopped chicken. Do this layer again and add cheese on top of the chicken. Layer one more set of tortillas on top and pour enchilada sauce over entire thing. Cover with foil.
Bake 350 for 1 hour or so. Divide into 9 equal portions or for less calories, etc., into 12.
Number of Servings: 12
Recipe submitted by SparkPeople user LSUTHER277.
Mix all ingredients except cheese, tortillas and enchilada sauce in a bowl. Add to your taste any amount of red chili pepper. I used Ancho. Mix.
Put 6 tortillas on the bottom of a 13 X 9 pan, cover with bean mixture, spread chopped chicken. Do this layer again and add cheese on top of the chicken. Layer one more set of tortillas on top and pour enchilada sauce over entire thing. Cover with foil.
Bake 350 for 1 hour or so. Divide into 9 equal portions or for less calories, etc., into 12.
Number of Servings: 12
Recipe submitted by SparkPeople user LSUTHER277.
