Leftover Chicken Enchiladas

More sharing options

Share on Twitter

4.5 of 5 (4)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 290.9

Total Fat: 8.9 g
Cholesterol: 47.9 mg
Sodium: 357.3 mg
Total Carbs: 31.5 g
Dietary Fiber: 4.4 g
Protein: 26.8 g

View full nutritional breakdown of Leftover Chicken Enchiladas calories by ingredient

Introduction

These are great with a side salad and extremely filling! The reason I call them leftover is because I use left over rotesrie chicken. These are great with a side salad and extremely filling! The reason I call them leftover is because I use left over rotesrie chicken.

Minutes to Prepare: 15

Minutes to Cook: 30

Number of Servings: 8

Ingredients

Chili powder, 3 tbsp

Cumin, 2 tsp

Olive Oil, 1 1tsp

1 lb shredded chicken (can use rotesrie already cooked or shread your own cooked chicken breast).

Garlic, 3 cloves minces

1 medium onio diced

1/4 cup Pickled Jalapeno Peppers diced

1 cup water

Cilantro 8TBS diced

Hunt's Tomato Sauce, no salt added, 2 cup

Cabot Vermont 50% Light Cheddar Cheese 8 oz

Tumaros whole wheat tortillas, 8 serving

Directions

Preheat oven to 400*. Pour oil and onions in medium size sauce pan and saute for about 5 minutes. Stir in garlic, chile powder and cumin and saute for 30 seconds more. Add tomato sauce and water and simmer until slightly thickend about 5 minutes. Set aside one cup of sauce for later. Mix in shredded chicken until warmed. Add 1/2 the cheese,jalapinos and cilantro. Spray a 9x13 inch pan with non stick cooking spray. Put approx 1/3 of meat mixture into each tortilla and roll up placing seam side down in pan. Once all tortillas are filled and in pan lightly spray tops of enciladas with non stick spray. Pour 1 cup of sauce over the enciladas and then top with cheese. Cover pan with foil and bake for approx 20 min until heated through. Remove foil and bake 5 min more until cheese is brown.

Number of Servings: 8

Recipe submitted by SparkPeople user KEVINKELLY.