Chicken Enchiladas

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 417.3
  • Total Fat: 14.1 g
  • Cholesterol: 98.1 mg
  • Sodium: 719.9 mg
  • Total Carbs: 31.8 g
  • Dietary Fiber: 4.4 g
  • Protein: 37.5 g

View full nutritional breakdown of Chicken Enchiladas calories by ingredient
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Number of Servings: 6


    1.5 oz dried chili peppers
    1/2 onion
    1 garlic clove
    3 c water
    3 chicken breasts
    1 1/2 c shredded cheese
    12 fajita sized flour tortillas (Hy-Vee brand is low fat)


Cut open peppers & remove seeds and ribs if you want mild sauce. Add peppers, onion, garlic and water in a pot, cover and simmer for 20 min. Let cool. Put solids in a blender & add half the liquid. Puree & strain with metal mesh strainer, push as much liquid through as possible with a spatula.

Season with salt & pepper then bake chicken breasts for 20 min at 400 degrees, let cool. Shred with 2 forks. Toss with 1 c cheese and 1/2 c enchilada sauce.

In a 9" x 13" pan, spray the bottom with non-stick spray and lightly coat with enchilada sauce. Roll up chicken mixture with tortillas & place in bottom of pan. Pour remaining sauce over the enchiladas & sprinkle with 1/2 c cheese. Spray aluminum foil with non-stick spray and cover the pan. Bake for 25 min at 400 degrees. Let rest 5-10 min before serving.

Serving Size: 6 servings of 2 enchiladas per serving

Number of Servings: 6

Recipe submitted by SparkPeople user MOMMABEAR3502.

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