Chicken Enchiladas

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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
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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.

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