Quick Chicken Enchiladas with Salsa

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 429.8
  • Total Fat: 11.3 g
  • Cholesterol: 67.6 mg
  • Sodium: 1,138.1 mg
  • Total Carbs: 47.1 g
  • Dietary Fiber: 5.9 g
  • Protein: 37.7 g

View full nutritional breakdown of Quick Chicken Enchiladas with Salsa calories by ingredient
Submitted by:

Introduction

Serves 8 people Serves 8 people
Number of Servings: 8

Ingredients

    Enchiladas:
    1 1/2 lbs. skinless, boneless chicken breasts
    1 can cream-style corn
    1 can whole kernel corn
    1 small container (12 oz.) non fat cottage cheese
    2 tsp. chili powder
    2 tsp. garlic powder
    1 Tbsp. chopped onion
    8 whole wheat tortillas
    1 small can diced green chilies
    1 lb. Colby and Monterey jack cheese, shredded

    Salsa:
    1 can petite cut diced tomatoes
    1 small onion, diced
    Fresh cilantro
    1 Tbsp. garlic powder
    Yogurt

Directions

Boil chicken for 30-45 minutes until done. Cool and shred. In a food processor, combine creamed corn, 1/2 can whole kernel corn, cottage cheese, chili powder, garlic powder, and chopped onions. Pulse briefly to combine ingredients. Over medium heat, cook corn and cheese mixture until bubbly. On tortillas, layer approximately 3 Tbsp chicken, 2 Tbsp blended corn mixture, green chilies, and some of the shredded cheese. Roll up and place in 9x13 inch greased baking dish. Sprinkle remaining whole kernel corn over the top, sprinkle with remaining grated cheese. Bake at 350 degrees F for 30-40 minutes or until cheese is bubbly and edges are brown.

Quick Salsa: Combine diced tomatoes, onion, fresh cilantro and garlic powder. Serve salsa and yogurt with enchiladas.

Number of Servings: 8

Recipe submitted by SparkPeople user MARYTAZ.

Rate This Recipe