Chicken Enchiladas

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 214.1

Total Fat: 4.1 g
Cholesterol: 23.7 mg
Sodium: 525.2 mg
Total Carbs: 29.6 g
Dietary Fiber: 3.7 g
Protein: 12.8 g

View full nutritional breakdown of Chicken Enchiladas calories by ingredient

Minutes to Prepare: 30

Minutes to Cook: 20

Number of Servings: 8

Ingredients

1 cooked skinless, boneless chicken breast, cubed

1/2 cup onion, chopped

1/2 cup plain low fat yogurt or low fat sour cream

1/2 cup Kraft Shredded 2% Mexican Four Cheese blend

1 1/2 teaspoons dried cilantro

1/4 teaspoon dried oregano

1/4 teaspoon ground black pepper

1/8 teaspoon sea salt (optional)

1 cup Hunt's Fire Roasted diced tomatoes

1/4 cup water

1-1/2 teaspoons chili powder

3 tablespoons chopped green bell pepper

1 clove garlic, minced

8 (5 1/2 inch) Mission yellow corn tortillas

6 oz. taco sauce

1/4 cup Kraft Shredded 2% Mexican Four Cheese blend

Directions

1) Preheat oven to 350 degrees F.
2) Place chicken, onion, sour cream, cheese, cilantro, oregano and ground black pepper in a skillet. Heat until cheese melts. Stir in salt, dice tomatoes, water, chili powder, green pepper and garlic.
3) Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and sprinkle with remaining cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
Makes 8 Chicken Enchiladas

Number of Servings: 8

Recipe submitted by SparkPeople user CHUCKLES07.