Chicken Enchiladas adapted from

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 504.0
  • Total Fat: 18.7 g
  • Cholesterol: 105.7 mg
  • Sodium: 583.7 mg
  • Total Carbs: 39.7 g
  • Dietary Fiber: 7.8 g
  • Protein: 44.0 g

View full nutritional breakdown of Chicken Enchiladas adapted from calories by ingredient
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Number of Servings: 4


    1 lb boneless skinless chicken breast
    1/2 onion, chopped
    1/2 green pepper, chopped
    1 teaspoon garlic powder
    1 tablespoon Worcestershire sauce
    1 (8 ounce) can tomato sauce
    1 teaspoon paprika
    1 teaspoon oregano
    2 teaspoons chili powder (more or less for your taste)
    ˝ teaspoon cumin
    ˝ teaspoon black pepper
    2 cups shredded cheese
    2 (10 ounce) can green enchilada sauce
    12 extra thin corn tortillas


Dice chicken and cook.
Add onion and green pepper, cook until soft.
Add next 7 ingredients (garlic powder through black pepper).
In 10x13 baking pan, pour just enough enchilada sauce in the bottom to coat the bottom of the pan.
Fill each tortilla with a spoonful of meat mixture, top with cheese.
Roll tortilla and place seam side down in pan.
Continue with remaining tortillas.
Pour remaining enchilada sauce over tortillas and top with cheese.
At this time, pan may be refrigerated for several hours or overnight.
Bake in 350 degree oven for 20 minutes (30 minutes if refrigerated).
Optional: Top with sour cream.


Original recipe:

Serving Size: We did 3 enchiladas / serving to make four servings total, or you could do two enchiladas as a serving for 6 total.

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