Chicken enchiladas

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 205.7
  • Total Fat: 5.9 g
  • Cholesterol: 43.4 mg
  • Sodium: 317.6 mg
  • Total Carbs: 16.9 g
  • Dietary Fiber: 2.5 g
  • Protein: 21.5 g

View full nutritional breakdown of Chicken enchiladas calories by ingredient
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Introduction

My fave enchiladas to make that my family absolutly loves. Not to bad in fat and calories for the ingredients used to make the dish. I usually save some of the sauce to mix with whole grain white rice to serve on the side. This dish takes some time to make but the family will surely love it. My fave enchiladas to make that my family absolutly loves. Not to bad in fat and calories for the ingredients used to make the dish. I usually save some of the sauce to mix with whole grain white rice to serve on the side. This dish takes some time to make but the family will surely love it.
Number of Servings: 10

Ingredients

    For Sauce:

    2 tbs of extra light evoo
    2 tbs of flour
    1 cup (8 oz ) of tomato sauce
    3 tsp of garlic powder
    3 tsp of onion powder
    3 tsp of cumin
    8 oz of water

    For enchiladas

    10 corn tortillas
    3 chicken breast cooked and chopped into pieces
    1 onion slice chopped ( about 4 tbs)
    1/4 cup of green bell peppers chopped
    8 jumbo olives sliced
    4 oz of lowfat chedder and colby cheese shredded into small pieces

Directions

To make sauce:
1. Heat oil in a large pan or wok, add flour and let cook till a bit browned.
2. mix the rest of the spices, chili powder, garlic powder, cumin and onion powder. Mix into flour and oil mixture.
3. Add tomato sauce and water and heat to a boil. Reduce and simmer for 25-30 min. You may want to refregerate overnight to let spices meld together. Not bad if used right away though.

For enchiladas:
1 Heat oven to 350. Chop up veggies and shred cheese very finely. Prepare a large casserole dish
2. Heat a small frying pan. Heat corn tortiallas till soft.
3.Lay tortillas out and divide chicken and 2 ounces of cheese among tortialls evenly. Put chicken and a bit of cheese in tortilla and roll up and put in casserole dish. Repeat with remaining tortillas.
4. Pour some sauce evenly over rolled tortillas in casserole dish. Sprinkle with onion peppers and olives. Pour remaining sauce (reserve some if you want to make spanish rice) then sprinkle remaining cheese.
5 Bake in preheated oven 15-20 minutes until cheese is melted and suace is bubbly.

Makes 10 servings; 1 enchilada a piece

Number of Servings: 10

Recipe submitted by SparkPeople user WEEDENMJ.

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