Chicken Enchiladas
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
Number of Servings: 12
Ingredients
-
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
Tips
We find these just as delicious after reheating - great for lunches the next day!
Directions
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.
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.