Red Chicken Enchiladas
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 368.7
- Total Fat: 19.6 g
- Cholesterol: 40.1 mg
- Sodium: 912.2 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 1.8 g
- Protein: 19.5 g
View full nutritional breakdown of Red Chicken Enchiladas calories by ingredient
Introduction
Easy (if you have sauce made already) and tasty chicken enchiladas. Easy (if you have sauce made already) and tasty chicken enchiladas.Number of Servings: 6
Ingredients
-
2 teaspoons extra virgin olive oil
1/2 cup chopped onion
4 cloves fresh garlic, minced
2 cups (8 ounces) shredded chicken breast (from rotisserie chicken)
1 cup shredded cheddar cheese (4 ounces)
4 cups Enchilada Sauce - Red (separate recipe)
12 corn tortillas
Directions
Preheat oven to 400 degrees Fahrenheit. Spray a rectangular baking dish with nonstick spray.
Warm the enchilada sauce over low to medium heat and keep warm (but not simmering).
Heat oil in a skillet over medium heat. Add onions and saute until softened and translucent. Add garlic and stir until fragrant, about 60 seconds. Don't let it burn! Let cool and then add to shredded chicken. Add 1/2 cup of the shredded cheese to the chicken mixture.
Dip each tortilla into sauce and layer in an overlapping pattern on a dinner plate until each tortilla has been coated. This will soften the tortillas without additional oil.
Place 1/4 cup of chicken mixture on the end of each tortilla; roll up tightly and place seam side down in a baking dish coated with non-stick spray. Pour remaining sauce over rolled enchiladas and sprinkle with the remaining cheese.
Bake in the preheated oven for 20 minutes. Remove from oven and let cool at least 10 minutes before removing from pan. Serve 2 enchiladas per person and garnish with sliced scallions, chopped cilantro, sour cream, and guacamole as desired. Garnishes are not included in calorie count.
Serving Size: Makes 6 servings of 2 enchiladas each
Number of Servings: 6
Recipe submitted by SparkPeople user EILEENNP.
Warm the enchilada sauce over low to medium heat and keep warm (but not simmering).
Heat oil in a skillet over medium heat. Add onions and saute until softened and translucent. Add garlic and stir until fragrant, about 60 seconds. Don't let it burn! Let cool and then add to shredded chicken. Add 1/2 cup of the shredded cheese to the chicken mixture.
Dip each tortilla into sauce and layer in an overlapping pattern on a dinner plate until each tortilla has been coated. This will soften the tortillas without additional oil.
Place 1/4 cup of chicken mixture on the end of each tortilla; roll up tightly and place seam side down in a baking dish coated with non-stick spray. Pour remaining sauce over rolled enchiladas and sprinkle with the remaining cheese.
Bake in the preheated oven for 20 minutes. Remove from oven and let cool at least 10 minutes before removing from pan. Serve 2 enchiladas per person and garnish with sliced scallions, chopped cilantro, sour cream, and guacamole as desired. Garnishes are not included in calorie count.
Serving Size: Makes 6 servings of 2 enchiladas each
Number of Servings: 6
Recipe submitted by SparkPeople user EILEENNP.