Chicken Enchiladas
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 209.3
- Total Fat: 4.4 g
- Cholesterol: 11.4 mg
- Sodium: 700.5 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 2.9 g
- Protein: 5.4 g
View full nutritional breakdown of Chicken Enchiladas calories by ingredient
Submitted by: BLKRAME
Introduction
I had a bunch of ingredients just laying around that fit the Mexican theme, so I decided to throw them together and make lunch! I had a bunch of ingredients just laying around that fit the Mexican theme, so I decided to throw them together and make lunch!Number of Servings: 10
Ingredients
-
Cajun seasoning, 2 Tbsp
Sour Cream, reduced fat, 1 cup
Shredded Chicken Breast, 1 pound
Canned Jalapeno Peppers, 1 pepper chopped
Sweet Corn, Fresh, 2 ear, medium (or 1 cup frozen), removed from ear
Bell Pepper, 1 chopped fresh pepper
Scallions, raw, 2 large chopped
Fresh Chives, 1/4 cup chopped
Cilantro, raw, 1/4 cup chopped
Homemade Salsa (or fat free store bought) - 2 cups
Reduced Fat Cheddar Cheese, 1/8 cup
La Banderita Flour Tortilla (Fajita-size, 1 tortilla), 10 tortillas
Lime Juice, 1 lime fresh squeezed
Directions
Preheat oven to 350 degrees.
Mix cooked, shredded chicken, sour cream, corn, jalapeno, and cajun seasoning together in a saucepan, stirring constantly over medium heat. In a separate sauce pan, combine 1/2 cup of the salsa, bell pepper, scallions, and chives and cook until peppers are to your desired softness. Once the salsa combination is ready, mix it into the chicken mixture, stir until well blended and remove from heat. Add the cilantro to the mixture.
Spray a 9 x 13 pan, and gently fold in half each of the tortillas, allowing them to stand upright once they are all placed. Spoon the chicken/salsa mixture into each tortilla in equal amounts. Close each tortilla with a toothpick to hold it in place. Squeeze the lime over the top of the closed tortillas. Spread the remaining salsa over the top, and sprinkle with cheese.
Enjoy!
Serving Size: Makes 10 equal servings
Number of Servings: 10
Recipe submitted by SparkPeople user BLKRAME.
Mix cooked, shredded chicken, sour cream, corn, jalapeno, and cajun seasoning together in a saucepan, stirring constantly over medium heat. In a separate sauce pan, combine 1/2 cup of the salsa, bell pepper, scallions, and chives and cook until peppers are to your desired softness. Once the salsa combination is ready, mix it into the chicken mixture, stir until well blended and remove from heat. Add the cilantro to the mixture.
Spray a 9 x 13 pan, and gently fold in half each of the tortillas, allowing them to stand upright once they are all placed. Spoon the chicken/salsa mixture into each tortilla in equal amounts. Close each tortilla with a toothpick to hold it in place. Squeeze the lime over the top of the closed tortillas. Spread the remaining salsa over the top, and sprinkle with cheese.
Enjoy!
Serving Size: Makes 10 equal servings
Number of Servings: 10
Recipe submitted by SparkPeople user BLKRAME.
