Chicken Enchiladas

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 410.1
  • Total Fat: 16.3 g
  • Cholesterol: 77.7 mg
  • Sodium: 1,713.5 mg
  • Total Carbs: 32.3 g
  • Dietary Fiber: 3.5 g
  • Protein: 34.3 g

View full nutritional breakdown of Chicken Enchiladas calories by ingredient
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Number of Servings: 4


    Chicken Breast (cooked), no skin, roasted, 1 breast, bone and skin removed (remove)
    *Onion Powder, 3 tsp (remove)
    Pepper, black, 1 dash (remove)
    *Seasoning - Morton Fine Sea Salt (Mediterranean Sea Salt), 0.5 tsp (remove)
    *Enchilada Sauce - La Victoria Brand, Mild, 1.25 cup (remove)
    Garlic powder, 2 tsp (remove)
    *Spice, Oregano (dried), 2 tsp (remove)
    *MORTON Sea Salt, Fine Salt, 1 tsp (remove)
    Mozzarella Cheese, part skim milk, 10 oz (remove)
    Onions, raw, 1 small (remove)
    *guerrero white corn tortillas - 2 tortillas, 4 serving (remove)




First we are going to preheat oven at 350 degrees, then take and put chicken breast in a small baking pan. Next we are going to add the 3 tsp. of onion powder or granulated, 1 dash of black pepper and the 0.5 (1/2) tsp. sea salt, to the breast.Add 1/4 cup of water to breast to keep it moist. Bake for about 15 to 20 minutes. Remove from oven and use 2 forks and shred the chicken. Set aside.
Now for the enchilada sauce, empty can in small pot and add the 2 tsp. garlic powder or granulated, 2 tsp. dried oregano and the 1 tsp. sea salt. Heat over medium heat til it starts to boil, then reduce heat and cook for 10 more minutes. Set aside.
While the chicken and sauce is cooking grate the cheese and dice the small onion. For the tortillas we are going to heat them in the microwave for 1 minute.
Now to put the enchiladas together. When I put them together I have a little assembly line set up. Down my counter I line up everything. My line goes like this--- Tortillas - sauce - shredded chicken - onion - cheese - microwaveable plate to put the made enchiladas on. Now I take a plate and go down my line, 2 heated tortillas dip in sauce, lay on plate side by side, put about 1 oz. chicken, 1 tsp. onion, about 1 tsp. cheese. Roll enchilada and place on the microwaveable plate. When all 8 enchiladas are made, add the rest of the sauce on top of the 8 enchiladas,then spread the rest of the diced onion or to your taste and cheese on top. Now place in microwave, cover and cook for about 2 minutes, till cheese is melted. Now remove from microwave and enjoy!

Serving Size: Makes 8 - 2 Enchiladas per serving

Number of Servings: 4

Recipe submitted by SparkPeople user BUSYMAMA56.

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