Chicken Enchiladas

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 62.3
  • Total Fat: 2.0 g
  • Cholesterol: 9.0 mg
  • Sodium: 153.4 mg
  • Total Carbs: 6.2 g
  • Dietary Fiber: 0.5 g
  • Protein: 3.3 g

View full nutritional breakdown of Chicken Enchiladas calories by ingredient
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Number of Servings: 8


    4 skinless, boneless chicken breast halves
    1 onion, chopped
    1/2 pint 1% sour cream
    1 cup shredded Cheddar cheese
    1 tablespoon dried parsley
    1/2 teaspoon dried oregano
    1/2 teaspoon ground black pepper
    1/2 teaspoon salt (optional)
    1 package of Enchilada Seasoning
    1/2 (15 ounce) can tomato sauce
    1 tablespoon chili powder
    1/3 cup chopped green bell pepper
    1 clove garlic, minced
    8 (10 inch) flour tortillas
    1/2 (12 ounce) jar taco sauce
    3/4 cup shredded Cheddar chees


Preheat oven to 350 degrees F (175 degrees C).
In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube or shread the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, chili powder, Enchilada Seasoning, green pepper and garlic.
Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

Number of Servings: 8

Recipe submitted by SparkPeople user TNDARLINGTON1.

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