Chicken Enchiladas

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 413.4
  • Total Fat: 18.3 g
  • Cholesterol: 74.7 mg
  • Sodium: 1,211.7 mg
  • Total Carbs: 33.1 g
  • Dietary Fiber: 1.7 g
  • Protein: 29.5 g

View full nutritional breakdown of Chicken Enchiladas calories by ingredient
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I adapted this recipe from Joyful Momma's Kitchen. I adapted this recipe from Joyful Momma's Kitchen.
Number of Servings: 7


    7 soft taco shells
    2 chicken breasts, cut into small pieces
    2 cups shredded Monterey Jack cheese
    3 Tbsp. butter
    3 Tbsp. flour
    1 can chicken broth
    1 cup low fat greek yogurt
    1 (4 oz) can diced green chilies
    1 can rotel tomatoes with green chiles
    1 bell pepper, diced
    1 onion, diced
    2 tsp cumin
    2 tsp garlic salt
    1 tsp black pepper


1. Preheat oven to 350 degrees. Grease a 9 x 13 pan.
2. Saute the chicken in a little bit of olive oil with the cumin, garlic salt, and black pepper. Add onion and bell pepper and saute until tender.
3. Mix the chicken, bell pepper, and onion with the rotel tomatoes.
4. Roll up the mixture in tortillas and place in pan.
5. In a sauce pan, melt the butter. Stir in the flour and cook for 1 minute. Add the broth and whisk until smooth. Heat over medium heat until the sauce is thick and bubbly. Stir in the greek yogurt and chilies.
6. Pour the sauce over the enchiladas. Top with the cheese.
7. Bake the enchiladas for 30 minutes and then broil them for 3 minutes.

Serving Size: Makes 7 enchiladas

Number of Servings: 7

Recipe submitted by SparkPeople user HAPPYECLECTIC.

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