Chicken Enchiladas
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 2,427.4
- Total Fat: 112.3 g
- Cholesterol: 291.2 mg
- Sodium: 6,681.5 mg
- Total Carbs: 262.7 g
- Dietary Fiber: 106.3 g
- Protein: 152.7 g
View full nutritional breakdown of Chicken Enchiladas calories by ingredient
Introduction
Easy enchiladas from leftover roasted chicken breast or boiled chicken breast. Easy enchiladas from leftover roasted chicken breast or boiled chicken breast.Number of Servings: 1
Ingredients
-
1 package light cream cheese
1 can black beans or 2 cups cooked
1 can corn
4 cups salsa verde
2 cups or yield from about 1 lb. cooked chicken
10 tortillas
2 tsp. cumin
1 T olive oil
2 bell peppers
1 red onion
2 cups or 1 package reduced fat cheese
salt and pepper if needed
Directions
Saute bell pepper and onion in olive oil.
Add boiled or leftover roasted chicken, beans and corn (drained).
Add salsa verde and 2 tsp cumin seed, ground.
Add cream cheese and stir till melted.
Fill 10 tortillas and roll. Place in sprayed baking dish.
Bake 10 minutes.
Top with cheese.
Bake an additional 15 minutes.
Top with the rest of the salsa verde.
Serving Size: 5 servings; 2 enchiladas a serving
* It won't let me adjust servings to 5. If anyone knows how, please let me know so I can fix it. I know it says ONE servings which is wrong.
Add boiled or leftover roasted chicken, beans and corn (drained).
Add salsa verde and 2 tsp cumin seed, ground.
Add cream cheese and stir till melted.
Fill 10 tortillas and roll. Place in sprayed baking dish.
Bake 10 minutes.
Top with cheese.
Bake an additional 15 minutes.
Top with the rest of the salsa verde.
Serving Size: 5 servings; 2 enchiladas a serving
* It won't let me adjust servings to 5. If anyone knows how, please let me know so I can fix it. I know it says ONE servings which is wrong.