Very Easy Chicken Enchiladas

Very Easy Chicken Enchiladas
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 271.7
  • Total Fat: 6.9 g
  • Cholesterol: 78.9 mg
  • Sodium: 841.9 mg
  • Total Carbs: 23.3 g
  • Dietary Fiber: 11.5 g
  • Protein: 28.9 g

View full nutritional breakdown of Very Easy Chicken Enchiladas calories by ingredient


Introduction

Very simple & easy using rotisserie chicken. Even my son, who is a very picky eater ate them and asked for more the next night. We have this almost once a week now...a family favorite. Very simple & easy using rotisserie chicken. Even my son, who is a very picky eater ate them and asked for more the next night. We have this almost once a week now...a family favorite.
Number of Servings: 8

Ingredients

    Rotisserie Chicken -shredded (I only use the white meat). You could use regular cooked chicken breast but I found this to be easy & quick.

    2 - cans Rotel diced tomatoes and chile peppers (I used the hot, as our family likes spicy food...but you could use the mild or original)

    1 - 8oz can of tomato sauce

    1 - 8 oz pkg of Colby Jack shredded cheese

    1 - pkg of Mission Carb Balance tortillas (the larger ones)

Directions

Makes 8 enchiladas (use a 9x13 pan)

-Preheat oven to 350

-Shred chicken

-Drain one can of Rotel (saving the juice to be used later)

-Mix together shredded chicken, 1/2 of cheese and drained Rotel in bowl.

-In another bowl, mix juiced drained from Rotel, other can of Rotel and tomato sauce together. (I added a sprinkle of cajun spice, garlic powder, chili powder & cayenne pepper)


-Place 1/8 of chicken mixture onto tortilla. Roll and place seam side down in 9x13 baking pan. Continue til all 8 are in pan.

-Pour tomato sauce mixture over rolled tortilla and sprinkle remaining cheese over it.

-Place in oven and bake for 35 mins.










Number of Servings: 8

Recipe submitted by SparkPeople user NCYANKEE.