Sandy's Light Chicken Enchiladas
Nutritional Info
- Servings Per Recipe: 11
- Amount Per Serving
- Calories: 163.9
- Total Fat: 3.9 g
- Cholesterol: 27.2 mg
- Sodium: 537.2 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 6.3 g
- Protein: 11.5 g
View full nutritional breakdown of Sandy's Light Chicken Enchiladas calories by ingredient
Introduction
Makes 11 enchiladas. Makes 11 enchiladas.Number of Servings: 11
Ingredients
-
2 large Tyson, boneless, skinless chicken breasts
1 cup Kraft Four Cheese Mexican blend shredded cheese
3/4 cup light sour cream
1/2 cup zucchini slices
1/3 cup diced scallions/green onions
1/3 cup chopped orange bell peppers
3 Tbsp. minced jalapeno peppers
11 Don Marcos Healthy Style Flour Tortillas--6 inch
2 cups Chi-Chi's Original Recipe Salsa Mild
2 Tbsp. Ortega Taco Sauce Mild
Directions
Use two 9 x 13 pans for 11 enchiladas.
Preheat oven to 400 degrees
Spread each pan with a thin layer of Chi-Chi's Salsa (approximately 1/2 cup in each pan)
Simmer chicken breasts (covered) in pan sprayed with olive oil spray. Flip several times until cooked thoroughly.
Using two forks, shred the chicken and weigh it. You should have about 11 or 12 ounces.
Put the chicken in a bowl and add 1/2 cup of the shredded cheese, sour cream, zucchini, scallions, bell peppers and jalapeno peppers. Mix thoroughly. You should have 3 cups of the mixture.
Warm the tortillas in the microwave about 30-60 seconds, keeping them in a plastic bag.
Fill each tortilla with 1/4 cup of the chicken mixture, roll up and place seam-side down in 9 x 13 pan.
Take remaining 1 cup of Chi-Chi's Salsa and spread evenly over 11 enchiladas.
Using the 2 tbsp. of Ortega Taco Sauce, spread a small amount on each enchilada.
Using the remaining 1/2 cup of shredded cheese, sprinkle evenly over the 11 enchiladas.
Cover the pans with foil and bake for 20 minutes until cheese is melted and filling is hot.
Preheat oven to 400 degrees
Spread each pan with a thin layer of Chi-Chi's Salsa (approximately 1/2 cup in each pan)
Simmer chicken breasts (covered) in pan sprayed with olive oil spray. Flip several times until cooked thoroughly.
Using two forks, shred the chicken and weigh it. You should have about 11 or 12 ounces.
Put the chicken in a bowl and add 1/2 cup of the shredded cheese, sour cream, zucchini, scallions, bell peppers and jalapeno peppers. Mix thoroughly. You should have 3 cups of the mixture.
Warm the tortillas in the microwave about 30-60 seconds, keeping them in a plastic bag.
Fill each tortilla with 1/4 cup of the chicken mixture, roll up and place seam-side down in 9 x 13 pan.
Take remaining 1 cup of Chi-Chi's Salsa and spread evenly over 11 enchiladas.
Using the 2 tbsp. of Ortega Taco Sauce, spread a small amount on each enchilada.
Using the remaining 1/2 cup of shredded cheese, sprinkle evenly over the 11 enchiladas.
Cover the pans with foil and bake for 20 minutes until cheese is melted and filling is hot.
