April's Green Chile Chicken Enchiladas

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 446.2
  • Total Fat: 13.1 g
  • Cholesterol: 69.8 mg
  • Sodium: 1,942.1 mg
  • Total Carbs: 39.0 g
  • Dietary Fiber: 1.8 g
  • Protein: 36.1 g

View full nutritional breakdown of April's Green Chile Chicken Enchiladas calories by ingredient
Submitted by:

Introduction

Easy, cheesy, slightly mexican, mostly blonde green chile enchiladas... Easy, cheesy, slightly mexican, mostly blonde green chile enchiladas...
Number of Servings: 6

Ingredients

    4 boneless chicken breasts
    1 package no fat cream cheese
    1 bag (7oz) shredded low fat mexican cheese
    1 large sweet red pepper
    1 medium onion
    6 flour tortilla wraps (I like to use tomato ones)
    1 large can or 2 small cans of green chile enchilada sauce
    I packet Old El Paso low sodium taco seasoning


    Dice and brown chicken breasts, add onions and peppers, simmer until chicken is cooked through and veggies are soft. Add cream cheese and seasoning mix, blend well. Fold in half the shredded cheese. Pour half the enchilada sauce in baking dish. Divide filling between 6 wraps, roll and place edge down in baking dish on top of sauce. Pour remaining sauce over rolled wraps. Sprinkle the remaining half of shredded cheese on top. Bake in a 350 oven until bubbly and cheese is good and melted.

Directions



Serving Size: 1 filled wrap

Number of Servings: 6

Recipe submitted by SparkPeople user MBROIDRESS.

Rate This Recipe