Quick and Healthy Enchiladas
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 373.1
- Total Fat: 14.3 g
- Cholesterol: 75.0 mg
- Sodium: 864.2 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 3.7 g
- Protein: 33.6 g
View full nutritional breakdown of Quick and Healthy Enchiladas calories by ingredient
Introduction
Baked Boneless skinless chicken breasts rubbed with chicken seasoning and olive oil. Stuffed into whole wheat tortillas w/Italian shredded cheese. Topped with enchilada sauce and sour cream. Baked Boneless skinless chicken breasts rubbed with chicken seasoning and olive oil. Stuffed into whole wheat tortillas w/Italian shredded cheese. Topped with enchilada sauce and sour cream.Number of Servings: 16
Ingredients
-
4 lbs. Boneless, skinless chicken breast
2 T Olive oil
1 T chicken seasoning
12 oz. Italian cheeses blend, shredded
16 medium whole wheat tortillas
Enchilada sauce ingredients below
3 tablespoons olive oil
1 tablespoon flour
1/4 cup chili powder
2 cups chicken stock
12 ounces tomato paste
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
Tips
I did hold out about 4 T of the cheese to sprinkle on top of enchiladas when I took out of oven. I used a whisk to make the sauce.
Directions
Cut up 4 lbs. of chicken breast into bite size pieces (I use kitchen shears), coat with 1 T of chicken seasoning and 2 T of olive oil. Place on cooking sheet and bake at 400 degrees for 15-20 minutes. Break back up (as the pieces tend to stick together during cooking). Put 1/4 cup of chicken and 1/4 cup of italian cheese on each tortilla, fold in sides and roll up placing in non-stick sprayed 9 by 13 dishes, you will need 2. Cover enchiladas with sauce (directions below) half for each pan. Place in 400 degree oven for 10 minutes. Sprinkle cheese that was held out on top to make pretty. Top each enchilada with 1 T light sour cream as served.
enchilada sauce
In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out.
Serving Size: 1 tortilla
enchilada sauce
In a medium saucepan heat oil, add flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out.
Serving Size: 1 tortilla