Chicken Enchiladas

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 330.8
  • Total Fat: 13.2 g
  • Cholesterol: 60.8 mg
  • Sodium: 768.6 mg
  • Total Carbs: 28.7 g
  • Dietary Fiber: 3.2 g
  • Protein: 22.1 g

View full nutritional breakdown of Chicken Enchiladas calories by ingredient



Number of Servings: 18

Ingredients

    1 can Green Salsa Verde 7oz
    1 can black Beans 29oz
    1 can Enchilada sauce 28oz
    2.25 lbs chicken cooked and pulled
    1 cup Sour Cream
    18 flour Tortillas
    2.5 cups Onions chopped
    4.5 cups Cheddar Jack cheese

Directions

Boil cut up chicken, drain and pull when done. In medium bowl mix chicken, Green Chile Salsa and Sour Cream, set aside.Drain and Rinse Black beans, place in small container. Put chopped Onions in small container. put Cheddar Jack cheese in sm. bowl. Heat in Microwave 1/2 cup enchilada sauce and 1/4 cup water in glass pie pan. You will need 2 baking pans 9"X13" to put the enchadlida in to bake. Warm 4 or five tortillas at time to soften about 1 min in microwave on medium heat. Dredge tortilla in warm enchladia sauce add 1/18th of chicken mixture and onions and about 2 tbls of cheese to center line of tortilla, roll up and secure with toothpick. (I do this in one of the baking pans). you should use about 1/2 can of Enchilada sauce to make 18 enchiladas in the two pans. Pour the rest of the sauce evenly over enchiladas and sprinkle with remaining cheese. Bake at 350 degrees for 15 mins or until cheese bubbles.

Number of Servings: 18

Recipe submitted by SparkPeople user GRANDMACLOWN.