Supreme Chicken Enchiladas
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 406.3
- Total Fat: 10.1 g
- Cholesterol: 83.4 mg
- Sodium: 654.2 mg
- Total Carbs: 37.6 g
- Dietary Fiber: 5.5 g
- Protein: 40.1 g
View full nutritional breakdown of Supreme Chicken Enchiladas calories by ingredient
Number of Servings: 4
Ingredients
-
Chicken Breast, no skin, 2 breast, bone and skin removed
Cumin seed, 4 tbsp
Water, tap, 1/4 cup or chicken stock
Pepper, red or cayenne, 1 tbsp (to taste)
Garlic powder, 4 tbsp
Corn Tortillas, 8 tortilla, medium (approx 6" dia)
Red Enchilada Sauce (Food Club), 1 cup
Kraft Shredded 2% Mexican Four Cheese blend, 1 cup
Iceberg Lettuce .50 cup, shredded
Onions, raw, .50 cup, chopped
Tips
Serve with black beans and / or rice for a great meal.
Directions
Preheat oven to 350 degrees.
Slice breasts into small strips, keeping as uniform as possible. Heat a skillet to medium high, and spray with Pam. Quickly sear the chicken, keeping it moving until the outside is golden. Pour in stock or water to get all the crumbly bits from the pan. Add 1/4 cup of the enchilada sauce, reduce heat to simmer and cook until most of the juice is absorbed. Divide into 8 portions Prepare a casserole dish by coating with cooking spray. In a wide shallow bowl or plate, pour in about half of the remaining red sauce. Take a tortilla, drag it through the bowl quickly turning it over if you can't coat both sides with one pass. Spoon chicken into the tortilla and quickly roll it, and place it in the casserole dish. Repeat until all 8 are in the pan. Place in the oven, uncovered for 10 minutes. Remove from oven, sprinkle the cheese across the top of all and return to oven for another 5 minutes, or until the cheese is melted and slightly browned. Put 2 enchiladas on a plate, spread lettuce and onion across the top, and serve.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SUZILIONESS.
Slice breasts into small strips, keeping as uniform as possible. Heat a skillet to medium high, and spray with Pam. Quickly sear the chicken, keeping it moving until the outside is golden. Pour in stock or water to get all the crumbly bits from the pan. Add 1/4 cup of the enchilada sauce, reduce heat to simmer and cook until most of the juice is absorbed. Divide into 8 portions Prepare a casserole dish by coating with cooking spray. In a wide shallow bowl or plate, pour in about half of the remaining red sauce. Take a tortilla, drag it through the bowl quickly turning it over if you can't coat both sides with one pass. Spoon chicken into the tortilla and quickly roll it, and place it in the casserole dish. Repeat until all 8 are in the pan. Place in the oven, uncovered for 10 minutes. Remove from oven, sprinkle the cheese across the top of all and return to oven for another 5 minutes, or until the cheese is melted and slightly browned. Put 2 enchiladas on a plate, spread lettuce and onion across the top, and serve.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user SUZILIONESS.
