Home made Chicken Enchiladas

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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 244.0
  • Total Fat: 9.5 g
  • Cholesterol: 34.8 mg
  • Sodium: 777.0 mg
  • Total Carbs: 26.2 g
  • Dietary Fiber: 4.2 g
  • Protein: 16.1 g

View full nutritional breakdown of Home made Chicken Enchiladas calories by ingredient
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Introduction

Authentic Tex-mex with shredded chicken and red sauce. Authentic Tex-mex with shredded chicken and red sauce.
Number of Servings: 7

Ingredients

    Smart Balance Light Buttery Spread with Flax Oil, 3 tbsp
    *Flour, white, 2 Tbs
    *College Inn Chicken Broth - 99% Fat Free, 2 cups
    *Hunt's Tomato Sauce, no salt added, 8 oz can
    Chili powder, 6 tbsp (to taste)
    Ground Cumin 2 tsp
    Cilantro, raw, 2 tbsp
    Chicken Breast, no skin, 3 whole breast,shredded
    *Kroger Colby and Monterey Jack Cheese shredded, 1 cup
    Scallions, raw, 1 cup, chopped
    Whole wheat tortialls (*I use Tam-X-ico Lo carb) 7 serving

Directions

Preheat oven to 350.

Heat oil in sauce pan, add flour stiring contanstly until light brown. Add chicken broth, tomato sauce, chili powder, cumin, cilantro. Simmer 15 in, adjust spices to taste. Simmer another 15-20 minutes.

Lay out tortillas, place shredded chicken, raw scallions, and cheese in each. Roll and place in greased 9x13 pan. Reserving 1/4 cup of cheese and 1-2 tbs onions. Pour red sauce over the enchiladas. Top with remaining cheese and onions.

Bake 30 mins until heated through and sauce is bubbly. Serve with sour cream if desired.


Number of Servings: 7

Recipe submitted by SparkPeople user GRIF01.

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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    Incredible!!!! I substituted enchilada sauce for the tomato sauce to give it a little more flavor and add chicken into sauce before putting it in tortillas. I've made it three times now for large groups of people (doubled or tripled the recipe) and they are still giving me rave reviews about it. - 4/1/12

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  • We loved this! I added more fresh cilantro on top and they were delicious. Corn tortillas worked great, too! - 5/5/13

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  • Left out the flour and used corn tortillas because my husband is gluten free. Used a can of fire-roasted green chilies in place of the flour to make the roux for the sauce and it worked fine. - 6/14/12

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  • My whole family LOVED this!!!! - 9/7/11

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  • great! - 8/24/11

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