CHICKEN ENCHILADA'S

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4.7 of 5 (9)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 351.4
  • Total Fat: 11.6 g
  • Cholesterol: 30.3 mg
  • Sodium: 1,949.3 mg
  • Total Carbs: 47.5 g
  • Dietary Fiber: 2.3 g
  • Protein: 17.3 g

View full nutritional breakdown of CHICKEN ENCHILADA'S calories by ingredient
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Introduction

This great served with lettuce, chopped tomatos and reduced fat sour cream This great served with lettuce, chopped tomatos and reduced fat sour cream
Number of Servings: 4

Ingredients

    Chicken Breast, no skin,1 lb
    Green Onions 4 sliced
    Cilantro, raw, 2 tbsp
    Jalapeno Pepper seeded and minced
    Green Enchilada Sauce 3-10 oz cans
    6 inch flour tortillas 8
    *Kraft 2% Shredded Cheddar Cheese, 1 cup

Directions

Preheat oven to 350*. Lightly coat 9x13 baking dish with cooking spray.
Place chicken breast in large pot cover with water bring to a boil over high heat. Reduce heat to medium and simmer until no longer pink in the center, about 15 min.
Drain and let cool slightly. Shred cooked chicken by pulling apart with two forks and setting aside.
Lightly coat a large skillet with cooking spray and place over med-high heat. Add green onion,cilantro and jalapeno; saute for two minutes add shredded chicken and one can of sauce.
Cook stirring occasionally until heated through about five minutes.
Place chicken mixture in tortillas and place seam side down in baking dish.
Pour remaining sauce over enchiladas and sprinkle with cheese.
Bake until cheese is melted about 15 minutes.

***Note sodium content is high due to Enchilada Sauce. I have looked for varieties with less sodium with no luck. You could cut back on one can but it might produce a drier enchilada.


Number of Servings: 4

Recipe submitted by SparkPeople user KEVINKELLY.

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  • Good
    1 of 1 people found this review helpful
    I tried making half a batch, and it was a little soupy. It was still good and my husband really liked it. (I didn't tell him it was healthy.) - 11/14/11

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  • Incredible!
    1 of 1 people found this review helpful
    Yum, this was good. I added garlic and minced onions with fresh chiles, cooking them and adding to the green enchilada sauce. We also used whole wheat tortillas. This microwaved well--we were in a hurry.

    Fresh green sauce can be made from fresh tomatillos and chiles, too.
    - 5/7/08

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  • we LOVED this!!!! - 1/28/10

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  • I substituted bell peppers for jalapeƱos.. I was able to freeze half of the enchiladas.. Very Good! - 5/20/08

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  • My fqmily loves this! - 5/18/08

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