Chicken enchiladas

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 311.8
  • Total Fat: 10.3 g
  • Cholesterol: 31.0 mg
  • Sodium: 480.1 mg
  • Total Carbs: 36.4 g
  • Dietary Fiber: 6.5 g
  • Protein: 19.6 g

View full nutritional breakdown of Chicken enchiladas calories by ingredient


Introduction

No cutting corners on this one besides the sour cream and the cheese being low fat and fat free. It still ends up baing a healthy filling meal for the family and it is cheap. No cutting corners on this one besides the sour cream and the cheese being low fat and fat free. It still ends up baing a healthy filling meal for the family and it is cheap.
Number of Servings: 10

Ingredients

    3 chicken breasts
    1 cup of cooked brown rice
    1 can of corn (no salt added)
    1 can of black beans (drained and rinsed well)
    1 whole roasted red sweet pepper
    1 big can of Old El Paso Enchilada sauce (it says Ortega but I used Old El paso)
    10 Mission corn tortillas
    1 bag of part skim mozarella cheese
    Fat free sour cream (optional)

Tips

Each enchilada is about 320 calories with sour cream on top.


Directions

Preheat oven to 375, Boil chicken in adequate pot, drain once cooked throughout and shred (I put my chicken in the crockpot while at work in some water so it was ready for shredding when I got home). Mix together rice, chicken, corn, chopped pepper and black beans. Measure out half cup of mixture per tortilla. Roll tortilla so the edge is underneath. Line all ten close together and drizzle sauce on top. Top with bag of cheese. Bake for 20 minutes.

Serving Size: Makes 10 enchiladas

Number of Servings: 10

Recipe submitted by SparkPeople user NICOLAIGARRETT.