Carolyn's Chicken & Vegetable Enchiladas

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 455.7
  • Total Fat: 12.2 g
  • Cholesterol: 111.0 mg
  • Sodium: 1,621.4 mg
  • Total Carbs: 37.5 g
  • Dietary Fiber: 7.4 g
  • Protein: 48.7 g

View full nutritional breakdown of Carolyn's Chicken & Vegetable Enchiladas calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 6


    4 Chicken Breasts
    1 Cup Lowfat Sour Cream
    1/2 Cup Enchilada Sauce
    1 Cup Enchilada Sauce
    1 Cup Shredded Cheddar or Colby Cheese
    1 Cup Refried Beans
    6 Whole WheatTortillas
    1 Cup Shredded Zucchini
    1 Cup Shredded Carrots
    1 tsp. Salt


Boil chicken breasts in water until no longer pink. Remove chicken from water and and let cool enough to handle.

Preheat oven to 350

Meanwhile 1/2 the sour cream, 1/2 Cup enchilada sauce, 1/2 Cup cheese and refried beans, zucchini and carrots together.

Shred Chicken and add to the sour cream and veggie mixture.

Pour the cup of enchilada sauce into a wide flat pan. Dip a tortilla into the enchilada sauce to soften. Place a good size portion of the chicken mixture onto the center of the tortilla and wrap up. Place in a baking sheet. Do the same to each of the other five enchiladas.

Pour the remaining enchilada sauce over the top of all of the enchiladas and top with the remaining cheese.

Bake at 350 for 30 min.

Top with Sour Cream if desired.

Number of Servings: 6

Recipe submitted by SparkPeople user CJW102.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.