Chicken Enchiladas (adapted from BFL)

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 282.2
  • Total Fat: 6.5 g
  • Cholesterol: 56.4 mg
  • Sodium: 852.9 mg
  • Total Carbs: 28.7 g
  • Dietary Fiber: 4.1 g
  • Protein: 26.9 g

View full nutritional breakdown of Chicken Enchiladas (adapted from BFL) calories by ingredient


Introduction

My version of the body for life chicken enchilada's. They are delicious! My version of the body for life chicken enchilada's. They are delicious!
Number of Servings: 8

Ingredients

    1 1/2 lbs frozen chicken breasts
    1 small can green chilies, diced
    4 green onions, chopped
    2 tablespoon finally chopped cilantro
    1 28oz can Enchilada sauce
    16 yellow corn tortillas
    1 1/4 cup shredded low fat mexican blend cheese

Directions

Cook chicken breasts (steam in pressure cooker with pepper and dried onion for 25 min if frozen). Shred chicken. Saute chilies, cilantro, and green onions for 3 min on medium head. Add shredded chicken. Mix in 1/3 of the can of enchilada sauce and heat through. Wrap corn tortillas in wet kitchen towel and heat in microwave for 1 1/2 min to soften. While that heats, take a 9x13 in pan and line with foil. Spray with kitchen spray and add another 1/3 of the can of sauce evenly in the bottom. Heat oven to 350 degrees. Take tortilla and fill with about 1/4 cup filling. Roll and place in pan. When all are in pan, top with the remaining 1/3 of sauce and spread evenly over the tortillas. Sprinkle cheese on top and bake for 15-20 min or until heated through and bubbly.

Serving Size: makes 8, 2-enchilada servings

Number of Servings: 8

Recipe submitted by SparkPeople user HEATHERC1230.