Twice-cooked chicken enchiladas

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 428.3
  • Total Fat: 15.9 g
  • Cholesterol: 50.6 mg
  • Sodium: 564.4 mg
  • Total Carbs: 48.6 g
  • Dietary Fiber: 10.1 g
  • Protein: 25.7 g

View full nutritional breakdown of Twice-cooked chicken enchiladas calories by ingredient
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Introduction

This is a more nutritional take on my Mom's enchilada recipe. This is a more nutritional take on my Mom's enchilada recipe.
Number of Servings: 3

Ingredients

    1/2 tbs. extra virgin olive oil
    1 boneless, skinless chicken breast
    1 oz. lime juice, 1 fl oz
    3 tbs. light sour cream
    8 medium corn tortillas
    1 can 7.75oz El Pato brand tomato sauce (Mexican Hot Style)
    1 small avocado, peeled and thinly sliced
    1 small tomato, thinly sliced
    1/8 small onion, thinly sliced
    2 cups iceberg lettuce, shredded
    salt & pepper to taste

Directions

Heat olive oil in a large pan. Cook chicken breast over medium-low heat until fully cooked. Set aside until chicken is warm. Shred chicken.
While chicken is cooling, mix together sour cream and lime juice. Add salt to taste. Set aside.
Heat tortillas until flexible, but not crispy. Pour tomato sauce into a small, shallow dish. Cover a tortilla in tomato sauce. Roll pieces of shredded chicken and a couple of slices of avocado into tortilla (the tighter, the better). Repeat for remaining tortillas.
Re-heat pan and lightly fry enchilada.
Top with sour cream mixture and veggies. Enjoy!
Serves 3

Number of Servings: 3

Recipe submitted by SparkPeople user NIASTONE.

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