chicken and cabbage enchilada bake

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 252.0
  • Total Fat: 10.6 g
  • Cholesterol: 40.0 mg
  • Sodium: 387.7 mg
  • Total Carbs: 25.1 g
  • Dietary Fiber: 3.7 g
  • Protein: 14.3 g

View full nutritional breakdown of chicken and cabbage enchilada bake calories by ingredient
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Number of Servings: 4

Ingredients

    Chicken Breast, no skin, 1 unit (yield from 1 lb ready-to-cook(remove)
    *El Pato Enchilada Sauce (Red Chile Sauce), 10 oz(remove)
    Cheddar Cheese, 1 cup, shredded(remove)
    Onions, raw, .5 cup, chopped(remove)
    Garlic, .25 cup(remove)
    Cabbage, fresh, 3 cup, chopped(remove)
    Corn tortilla shells, 4

Directions

boil chicken, onion, garlic and enchilada sauce together for 15 minutes or until chicken is cooked through. Remove chicken from sauce and shred, return enough sauce to chicken to not be dry and add cabbage. Spread a layer in a bread pan, then layer of 2 small corn tortilla shells. Repeat. Top layer should be remainder of meat mixture plus cheese. cotija is great, but remember sodium intake will increase as it is quite salty. Cover and bake 350 for 25 minutes. Cut into 4 servings and enjoy!

Serving Size: 4 large servings

Number of Servings: 4

Recipe submitted by SparkPeople user ACDNK13.

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