Chicken Enchilada Dinner

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 404.5
  • Total Fat: 9.7 g
  • Cholesterol: 55.4 mg
  • Sodium: 1,408.8 mg
  • Total Carbs: 48.1 g
  • Dietary Fiber: 5.8 g
  • Protein: 29.5 g

View full nutritional breakdown of Chicken Enchilada Dinner calories by ingredient
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Full chicken enchildada dinner, recipe created by my husband! Full chicken enchildada dinner, recipe created by my husband!
Number of Servings: 6


    Flour Tortillas, 7-8
    Chicken Breasts, boneless-skinless (2)
    Salsa Verde (2 - 7oz cans)
    Shredded Mexican Cheese (1 cup)
    Black Olives (15 jumbo)
    White Rice (1 cup)
    Regular Salsa (1 - 12oz can)
    Water (1 1/2 cup)
    Yellow Corn (1 cup frozen)


To make enchiladas:

Heat skillet on medium-high heat
Cut chicken breasts into strips
Put chicken in skillet with one can of the salsa verde
Cook until chicken is white, then set aside
Spray baking pan with cooking spray
Roll chicken in tortillas, along with a little bit of the shredded cheese
Line chicken tortillas in baking pan, side by side
Top with the remaining can of salsa verde, and cheese
Cut 15 olives in half, and top the enchiladas
Bake at 350 degrees for about 20-25 minutes

To make rice:

Put 2 cups water in deep skillet to boil
Add regular salsa, bring back to boil
Add 1 cup rice, cover and lower to simmer for 15-20 minutes

Heat a pot on medium-high heat
Add 1/2 cup water
Bring to boil, then add 1 cup Corn
Cover, reduce heat to low and let steam for about 3-5 minutes

Serve everything hot together when done!

Number of Servings: 6

Recipe submitted by SparkPeople user JOYBEE81.

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