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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 214.3
  • Total Fat: 8.5 g
  • Cholesterol: 18.6 mg
  • Sodium: 1,508.2 mg
  • Total Carbs: 21.5 g
  • Dietary Fiber: 3.3 g
  • Protein: 13.2 g

View full nutritional breakdown of Enchilada calories by ingredient
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A great way to use left-over chicken or turkey. A great way to use left-over chicken or turkey.
Number of Servings: 6


    1 jar of enchilada sauce
    6 corn tortillas
    1 cup of chedder, or cheese of your choice
    1 small can of black olives
    1 cup of shreaded chicken meat


Makes 6 enchiladas.
Use left over chicken from roasted chicken. Shread and store in the freezer. Heat sauce and dip tortilla in it. fill with all ingreadients. Fold like burrito and place in small bread pan. You want all the enciladas to touch. Pour left over sauce on top of all, sprinkle with cheese and bake at 350 until it bubbles in the center and cheese is browning.
*I am not sure how long it takes to cook. I estimate 20-40 mins, but sp wouldn't let me enter that.
*prep time does not include cooking chicken. I do that before hand in large batches and freeze it. When I make this recipe, I pull bag of chicken out of freezer and use what I want.

Number of Servings: 6

Recipe submitted by SparkPeople user JULIENUNRUH.

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