Chicken Enchilada

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 74.4
  • Total Fat: 2.1 g
  • Cholesterol: 23.1 mg
  • Sodium: 156.1 mg
  • Total Carbs: 1.7 g
  • Dietary Fiber: 0.0 g
  • Protein: 8.3 g

View full nutritional breakdown of Chicken Enchilada calories by ingredient
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This is a delicious easy to make Mexican Dish This is a delicious easy to make Mexican Dish
Number of Servings: 6


    Milk, nonfat, 1/4 cup
    Salt, 1 dash
    Water, tap,1/2 cup
    Lawry's Taco Seasoning, 2 tsp
    Daisy Light Sour Cream, 2 tbsp
    Kroger Colby and Monterey Jack Cheese shredded, 1/4 cup
    Trader Joe's Chicken Breast Tenderloin, frozen, 6 oz (1= 1 oz)
    Soft Flour Tortilla Shell, 1 serving
    Canola Oil No Stick Cooking Spray-Great Value, 1 serving
    La Victoria Thick'N Chunky Salsa Verde Medium 1 serv=2tbsp, 2 tbsp

    To Make 6 serving use 6 chicken tenderloins ( 1 per serving)
    You will need to use 1/2 packet of taco seasoning for 6 servings.
    1 tortilla shell per serving


Defrost chicken tenderloins and cook in the canola oil cooking spray, over medium heat, turning frequently to keep from burning. Allow to cool.
Mix salsa verde, water and taco seasoning. Mix well. Shred chicken and add to salsa mixture.
Mix milk with sour cream in a pie pan.
Dip tortilla shell in sour cream mixture and place on cookie sheet. Use a serving spoon to distribute equal portions on to tortilla shells, add a tablespoon of shredded cheese to each and fold up to resemble a burito.
Pour remaining sour cream mixture over top and bake for 18 minutes. at 350 degrees
When done turn off oven and sprinkle each enchilada with remaining cheese and replace in warm oven for a minute or until melted.

Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user JSKAHAN.

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