The Best Chicken Enchilada's

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 378.8
  • Total Fat: 13.1 g
  • Cholesterol: 76.6 mg
  • Sodium: 1,030.3 mg
  • Total Carbs: 35.9 g
  • Dietary Fiber: 3.7 g
  • Protein: 29.8 g

View full nutritional breakdown of The Best Chicken Enchilada's calories by ingredient
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This recipe has been adapted from the Eating for Life cookbook that follows the Body-For-Life plan. This recipe has been adapted from the Eating for Life cookbook that follows the Body-For-Life plan.
Number of Servings: 5


    1 lb chicken breast
    4 green onion/scallions
    1 jalapeno pepper
    1/4 cup cilantro
    3 cans Old El Paso green enchilada sauce
    10 corn tortillas
    1 cup/ 8 oz. your choice cheese ( I used Monterry Jack in nutrition)


1. Boil chicken in water till covered for about 20 minutes or until cooked. Add any spices you like to the cooking water. Drain and return to pot and shred using two forks.

2. Cut up your onions, pepper & cilantro. Spray some cooking spray in a pan and cook veggies for a couple of minutes. Add the shredded chicken and 1 can of enchilada sauce and heat through.

3. You can heat the other two cans of sauce in the pot from the chicken (dry).

4. You can microwave the corn tortillas to heat them but I prefer to use a griddle to heat. I find they fall apart a lot less. Heat a griddle or comal and heat tortillas 1-2 at time depending on how big it is.

5.As the tortillas are warmed, dip in the enchilada sauce and place in a rectangular casserole dish. Put a spoonful of the chicken filling and roll the tortilla arranging neatly in dish. I usually get two rows of 5 for 10 enchiladas in all. Top with cheese and place in the oven at 350 degrees for 20 minutes. Take out and let sit a few minutes before cutting.

Number of Servings: 5

Recipe submitted by SparkPeople user CRUZ2009.

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