EFL Mom's Chicken Enchiladas

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 508.0
  • Total Fat: 17.3 g
  • Cholesterol: 90.7 mg
  • Sodium: 753.0 mg
  • Total Carbs: 46.3 g
  • Dietary Fiber: 5.7 g
  • Protein: 39.1 g

View full nutritional breakdown of EFL Mom's Chicken Enchiladas calories by ingredient
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Submitted by:


Eating for Life Cookbook Eating for Life Cookbook
Number of Servings: 4


    Chicken Breast, no skin, 16 ounces
    Scallions, raw, 4 medium (4-1/8" long)
    Jalapeno Peppers, 1 pepper
    Old El Paso Green Chile Enchilada Sauce, 3.75 cup
    Corn Tortillas, 8 tortilla, medium (approx 6" dia)
    *Kraft Shredded 2% Mexican Four Cheese blend, 1 cup
    Iceberg Lettuce (salad), 2 cup, shredded or chopped
    *Pace Chunky Salsa - Mild, 8 tbsp
    *Daisy Light Sour Cream, 8 tbsp
    *Tomatoes, red, ripe, raw, year round average, 1 small whole (2-2/5" dia)
    Black Olives, 64 grams


Preheat oven to 350 degrees. Lightly coat 9 x 13 inch baking ish with cooking spray.

Lightly coat large skillet with cooking spray and place over med-hi heat. Add green onion, cilantro and jalapeno and saute for 2 minutes. Add shredded chicken and 1 can of enchilada sauce. Cook stirring occasionally until heated through. about 5 minutes.

Pour the remaining 2 cans of enchilada sauce in a medium bowl and microwave until warm, for about 2 minutes. Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mixture. Roll up and place, seamside down, in the prepared baking dish.

Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted. about 15 minutes.

Diivide lettuce onto four plates and place a portion of enchiladas on top. Top with a spoonful of salsa, a dollop of sour cream, tomatoes and olives. Serve and enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user BONNIEBELLE2.

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