Chicken Enchiladas

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 215.7
  • Total Fat: 5.7 g
  • Cholesterol: 19.8 mg
  • Sodium: 947.2 mg
  • Total Carbs: 32.6 g
  • Dietary Fiber: 5.6 g
  • Protein: 11.7 g

View full nutritional breakdown of Chicken Enchiladas calories by ingredient
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Number of Servings: 12


    12 whole wheat tortillas
    3-4 chicken breasts (cooked)
    2.5 cups Tex Mex shredded cheese
    1 cup chicken broth
    2 tbsp cornstarch
    1/4 tsp chili powder
    1/4 tsp garlic powder
    1/8 tsp cumin
    1/2 chopped green pepper
    1 chopped onion
    1 large jar salsa
    14 oz tomato sauce


We find these just as delicious after reheating - great for lunches the next day!


Combine chicken, 3/4 cup cheese, green pepper and onion.

Bring chicken stock to a boil. Mix cornstarch with a little cold water and stir into stock. Add cumin, chili powder and garlic powder and cook for a minute.

Add 1/2 cup of stock mixture to chicken mixture and blend. dip each tortilla in the remaining stock mixture to soften. Put a bit of the chicken mixture on the tortilla and roll, then place in a casserole dish in a single layer (I spray the dish with Pam). Pour salsa and tomato sauce over the top, then sprinkle with remaining cheese.

Bake at 350F for 20-25 minutes.

Serving Size: Makes 12 enchiladas

Number of Servings: 12

Recipe submitted by SparkPeople user MAGPIE17.

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