Chicken Enchilladas

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 485.8
  • Total Fat: 10.7 g
  • Cholesterol: 32.8 mg
  • Sodium: 2,719.1 mg
  • Total Carbs: 73.0 g
  • Dietary Fiber: 12.7 g
  • Protein: 30.6 g

View full nutritional breakdown of Chicken Enchilladas calories by ingredient


Introduction

This recipe is calculated as serving 4 with 2 enchilladas per serving. I cut the calories in half by only eating one enchillda and I add a salad for a very filling meal. For the tomato sauce I use one without added salt as well. This recipe is calculated as serving 4 with 2 enchilladas per serving. I cut the calories in half by only eating one enchillda and I add a salad for a very filling meal. For the tomato sauce I use one without added salt as well.
Number of Servings: 4

Ingredients

    1/2 cup Kraft shredded Mexican Cheese
    8 oz. Fat Free Cream Cheese
    1/4 cup Light Sour Cream
    1 lg can plain tomato sauce (3.6 cups)
    1 cup Salsa (mild, med. or hot, whatever you prefer)
    1 lb. boneless skinless chicken breast
    8 whole wheat med size soft tortilla shells
    1/2 cup diced onions

Directions

Boil Chicken until throughly cooked, let cool. Cook onions in the microwave for 1 minute on high. Shred chicken into a medium bowl and add cream cheese and onions, mix well.

In separate bowl, mix tomato sauce, sour cream, and salsa. Pour enough sauce mixture to cover the bottom of a 9 X 13 baking dish.

Spoon equal amounts of chicken mixture onto tortillas, spread length wise and roll. Place rolled tortillas in sauce-coated baking dish and cover with the remaining sauce. Cover and bake at 350 for 30 minutes. Uncover, add shredded cheese and bake for an additional 10 minutes. Serves 4 (2 enchilladas each).

Number of Servings: 4

Recipe submitted by SparkPeople user TRIKERBON.