Light Spice Chicken Enchiladas
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 398.2
- Total Fat: 10.8 g
- Cholesterol: 27.5 mg
- Sodium: 885.6 mg
- Total Carbs: 40.2 g
- Dietary Fiber: 5.6 g
- Protein: 12.7 g
View full nutritional breakdown of Light Spice Chicken Enchiladas calories by ingredient
Introduction
If you don't like spicy but you like flavor, you'll love these. Simple and delicious! One serving is big and it leaves enough calories for sour cream!:) If you don't like spicy but you like flavor, you'll love these. Simple and delicious! One serving is big and it leaves enough calories for sour cream!:)Number of Servings: 8
Ingredients
-
La Victoria whole large can of enchilada sauce
Onions, raw, .5 cup, chopped
Hunt's Diced Tomatoes, whole can (3.5 cups)
Chicken Breast no skin 8oz
Diced Green Chiles, one larger can
Kraft 4 Cheese Mexican Shredded Cheese, 2.2 cup
Mission Tortillas Plus 96% Fat Free, bag of 8
Spices: garlic powder and chili powder
Directions
Chop up chicken breasts into small pieces.
Throw the chicken into a pan on medium heat (use a tablespoon of margarine to keep chicken from sticking if you like).
While the chicken is cooking. Chop up about a 4th of an onion. Throw it in the pan. Season chicken and onions with chili powder and garlic powder to taste. Throw in a can of diced green chiles make sure they are mild or your in for a hot mouth. Add the can of diced tomatoes, 1/4 cup of the shredded cheese and half of the can of enchilada sauce.
Let simmer for 5 mins.
While this is simmering place all 8 tortillas on a plate. Cover with damp paper towel and microwave for 1 min or 40 secs (depending on microwave power). This will soften the tortillas and make them easier to fold.
Now get a baking pan. I usually have to use two pans. One large cake pan and one smaller one.
Place about one big ladle full of chicken/enchilada mixture into a tortilla. Roll up and place seam down into pan. Line up all 8 tortillas like this. Then, cover the 8 rolled up tortillas with the rest of the enchilada sauce and the rest of the package of cheese. Place in oven, uncovered for 20 mins(or until cheese is melted).
Remove from oven and serve! TADA!
Number of Servings: 8
Recipe submitted by SparkPeople user DUCHOVETTE.
Throw the chicken into a pan on medium heat (use a tablespoon of margarine to keep chicken from sticking if you like).
While the chicken is cooking. Chop up about a 4th of an onion. Throw it in the pan. Season chicken and onions with chili powder and garlic powder to taste. Throw in a can of diced green chiles make sure they are mild or your in for a hot mouth. Add the can of diced tomatoes, 1/4 cup of the shredded cheese and half of the can of enchilada sauce.
Let simmer for 5 mins.
While this is simmering place all 8 tortillas on a plate. Cover with damp paper towel and microwave for 1 min or 40 secs (depending on microwave power). This will soften the tortillas and make them easier to fold.
Now get a baking pan. I usually have to use two pans. One large cake pan and one smaller one.
Place about one big ladle full of chicken/enchilada mixture into a tortilla. Roll up and place seam down into pan. Line up all 8 tortillas like this. Then, cover the 8 rolled up tortillas with the rest of the enchilada sauce and the rest of the package of cheese. Place in oven, uncovered for 20 mins(or until cheese is melted).
Remove from oven and serve! TADA!
Number of Servings: 8
Recipe submitted by SparkPeople user DUCHOVETTE.