chicken enchiladas

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 648.8
  • Total Fat: 13.4 g
  • Cholesterol: 54.3 mg
  • Sodium: 1,446.8 mg
  • Total Carbs: 86.2 g
  • Dietary Fiber: 6.9 g
  • Protein: 41.6 g

View full nutritional breakdown of chicken enchiladas calories by ingredient
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Number of Servings: 5


    Flour Tortillas, 5 tortilla (approx 12" dia)
    Chicken Breast, no skin, 15 ounces
    Olive Oil, 1 tbsp
    Pictsweet Authentic Mexican Seasoned Corn & Black Beans with Tomatoes, Peppers and Onions, 397 gram(s)
    *Kraft Free Shredded Cheddar Cheese, 1.25 cup
    La Victoria Enchilada Sauce, 1.25 cup


Cut chicken into 1/2 inch cubes place in a warm pan with olive oil. Cook until chicken is well browned and completely cooked, about 7 to 9 minutes. Form an assembly line, start with tortilla shells, add about 3 oz of chicken, then about 78 grams of Pictsweet authentic mexican seasoned corn & black beans mixture, then about .12 cups of shredded fat free cheese, then about .12 cups of enchilada sauce (I like the green chili sauce which is actually less calories then the red sauce). Wrap the tortilla shell around all the ingredients and place in a 9 X 13 greased pan. Roll all 5 enchiladas the same way and place into the greased pan. Pour the remaining enchilada sauce over the top of the enchiladas. Cover with tin foil and back at 325 degrees for 40 minutes. Then pull it out and place remaining cheese over the top and place back into the oven for an additional 5 minutes. Makes 5 servings.

Number of Servings: 5

Recipe submitted by SparkPeople user PETERNAL.

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