Left over chicken enchilada

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 391.5
  • Total Fat: 15.5 g
  • Cholesterol: 70.3 mg
  • Sodium: 1,014.5 mg
  • Total Carbs: 33.4 g
  • Dietary Fiber: 3.8 g
  • Protein: 29.8 g

View full nutritional breakdown of Left over chicken enchilada calories by ingredient
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Number of Servings: 6


    1 tablespoon olive oil
    3/4 cup onions chopped
    1 cup red pepper diced
    2 tsp cumin
    2 tsp oregano
    1 tsp cinnamon
    2 cups shredded chicken
    small can diced green chilies
    1.5 cup shredded Monterey pepper jack cheese
    6 whole wheat tortillas
    14 ounce can of enchilada sauce


Preheat oven to 350 degrees. Heat olive oil in skillet. Saute onions and red peppers until soft. Add cumin, oregano and cinnamon. Mix in chicken and green chilies. Cook 3-4 minuted. Equally divide mixture into 6 parts and wrap in tortilla with 1/4 cup Monterey Jack cheese. Pour enough enchilada sauce into bottom of oven proof pan to cover. Place rolled tortillas in pan and pour rest of enchilada sauce on top. Sprinkle any remaining cheese on top. Bake for 25 minutes.

Number of Servings: 6

Recipe submitted by SparkPeople user ANSKAR.

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