Chicken Enchiladas

4 of 5 (2)
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 387.7
  • Total Fat: 10.0 g
  • Cholesterol: 74.4 mg
  • Sodium: 801.1 mg
  • Total Carbs: 32.4 g
  • Dietary Fiber: 6.6 g
  • Protein: 41.2 g

View full nutritional breakdown of Chicken Enchiladas calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 8


    4 Boneless Skinless Chicken Breast, sliced into strips 1/2 wide
    Sweet Onions, raw, 1 cup, chopped
    Red Ripe Tomatoes, 1 cup, chopped
    Green Bell Peppers, 1 cup, chopped
    Cheddar or Colby Cheese, Low Fat, 8 oz
    Chili powder, to taste
    Cumin seed, to taste
    Garlic, 1 clove minced
    Lime Juice, .5 lime yields
    Sunflower Oil, 1 tbsp
    Water, 1/2 cup
    Sproated Grain Tortilla, 8 serving
    La Victoria Enchilada Sauce, 2 cup


Preheat oven to 350. In a skillet combined the water, lime juice, and oil on a medium high heat for 1-2 min, until water is warm. Add chicken, onions, and garlic. Let cook for about 5 min. Add Bell Peppers. Continue to cook until chicken is well done. Add Tomatoes, cook for 1 min. Turn off heat and let sit. Heat the tortillas in the microwave until soft. For each tortilla add mixture, a pinch of cheese, and 2 Tbsp enchilada sauce. There should be none of the chicken and veggies left over. Roll the tortillas and place in a 9x13 dish. Add the rest of the enchilada sauce and sprinkle with remaining cheese. Cover with foil and place in oven. Cook for 30 min.

Number of Servings: 8

Recipe submitted by SparkPeople user LEAANN681.

Rate This Recipe

Member Ratings For This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.