Shawn Green Chicken Enchilada

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4.5 of 5 (2)

Nutritional Info

Servings Per Recipe: 10
Amount Per Serving
Calories: 256.7

Total Fat: 10.7 g
Cholesterol: 29.9 mg
Sodium: 423.6 mg
Total Carbs: 27.4 g
Dietary Fiber: 4.5 g
Protein: 14.0 g

View full nutritional breakdown of Shawn Green Chicken Enchilada calories by ingredient

Introduction

This is how I make my green chicken enchilada. The recipe is a pie format and not individual wrapped echiladas. This is how I make my green chicken enchilada. The recipe is a pie format and not individual wrapped echiladas.

Minutes to Prepare: 15

Minutes to Cook: 30

Number of Servings: 10

Ingredients

1 - 28 oz can of Las Palmas Green Chile Enchilada Sauce

1 - 2.25 oc can of Lindsay California Sliced Black Olive

21 Guerrero Corn Tortillas

1.5 bags of 4 cup Sargento Reduced Fat Mexican Cheese

2 Skinless, Boneless Chicken Breasts

1tsp of Lawry's Season Salt

Directions

Start by cooking the chicken with the season salt in a skillet. Chop finely after well done. Next layer the bottom of a pyrex pan with corn tortillas. I cut some of the tortillas in half so that they sit flush to the edge. Next layer a thin line of sauce on top of the tortillas. Add a thin layer of chicken and then cheese. Cover with another row of tortillas and repeat. I usually build the dish with 2 layers of chicken, cheese, and sauce. Add a top layer of tortillas and cover with sauce and cheese. Add the black olives as a topping. Cook in an over at 350 for about 30 minutes or until the cheese is melted. Enjoy

Serving Size: Make two Pans with 10 servings.

Number of Servings: 10

Recipe submitted by SparkPeople user HAWLKBUNNY.