Chicken Enchiladas
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 221.5
- Total Fat: 9.3 g
- Cholesterol: 66.7 mg
- Sodium: 295.8 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 1.3 g
- Protein: 23.4 g
View full nutritional breakdown of Chicken Enchiladas calories by ingredient
Number of Servings: 12
Ingredients
-
2 lbs of skinless chicken or Rotisserie Chicken
1 4 oz can green chilies
1/2 Chopped Onion
12 Corn Tortillas
1 Packet Old El Paso Chile and Roasted Garlic Cooking Sauce
1 Cup Queso Fresco
Directions
If making within an hour of the meal buy a rotisserie chicken, remove the skin, pick the meat from the bones (Light and dark meat). Shred the meat, set aside. Saute the onions. add the chilies, half of the sauce packet and the chicken. Cook on low until incorporated. Set aside.
To prep in advance, use a slow cooker. Add the breasts, half of the sauce, the chilies and the onion to a slow cooker and cook on low for at least 8 hours or until the chicken is tender. Shred the chicken and mix ingredients, set aside. This can then be used immediately or put in the fridge and used later in the week.
Set oven to 350 degrees F.
Grease a 9" x 13" pan.
pour the remaining sauce into a plate that will fit the tortillas. Taking one at a time, coat the tortilla both sides in the sauce then fill with the chicken mixture and a couple tablespoons of cheese and roll. With the edge of the tortilla faced down, place the tortilla in the pan. Repeat with remainder of the filling.
If any sauce remains, spread over all of the tortillas.
Sprinkle about 1/4 a cup or whatever is left over, over the tops of the enchiladas. Bake for about 30 minutes or until the cheese is melted.
Serving Size: Makes 12 Enchiladas
Number of Servings: 12
Recipe submitted by SparkPeople user LNUNO325.
To prep in advance, use a slow cooker. Add the breasts, half of the sauce, the chilies and the onion to a slow cooker and cook on low for at least 8 hours or until the chicken is tender. Shred the chicken and mix ingredients, set aside. This can then be used immediately or put in the fridge and used later in the week.
Set oven to 350 degrees F.
Grease a 9" x 13" pan.
pour the remaining sauce into a plate that will fit the tortillas. Taking one at a time, coat the tortilla both sides in the sauce then fill with the chicken mixture and a couple tablespoons of cheese and roll. With the edge of the tortilla faced down, place the tortilla in the pan. Repeat with remainder of the filling.
If any sauce remains, spread over all of the tortillas.
Sprinkle about 1/4 a cup or whatever is left over, over the tops of the enchiladas. Bake for about 30 minutes or until the cheese is melted.
Serving Size: Makes 12 Enchiladas
Number of Servings: 12
Recipe submitted by SparkPeople user LNUNO325.