Landmark Chicken Enchiladas
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 160.9
- Total Fat: 8.6 g
- Cholesterol: 20.2 mg
- Sodium: 330.9 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 2.0 g
- Protein: 7.6 g
View full nutritional breakdown of Landmark Chicken Enchiladas calories by ingredient
Introduction
Mom and Dad's enchilada recipe from their restaurant Mom and Dad's enchilada recipe from their restaurantNumber of Servings: 12
Ingredients
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12 corn tortillas
1/2 can of diced black olives
1/2 can of diced jalapenos
1/2 cup of chopped onions
2 cups of cheese
1 unit chicken breast, boiled and shredded
1 can enchilada sauce
4 tbsp butter spread
Directions
Boil chicken until done, when cool shred.
Preheat oven to 350 degrees.
Butter 12 tortillas and heat briefly in skillet on both sides to soften tortillas. When first is done, fill while second is heating and so on.
Down the center of tortilla, spread cheese, onions, olives, jalapenos and chicken. Just a little bit of each. Roll and place in greased 9x13 pan.
Once all tortillas are filled and wrapped in pan, pour enchilada sauce over all tortillas and sprinkle with remaining cheese.
Bake at 350 for 20-25 minutes or until cheese and sauce are melted and bubbly. Serve immediately. Reheats well!
Number of Servings: 12
Recipe submitted by SparkPeople user MMBRUNT.
Preheat oven to 350 degrees.
Butter 12 tortillas and heat briefly in skillet on both sides to soften tortillas. When first is done, fill while second is heating and so on.
Down the center of tortilla, spread cheese, onions, olives, jalapenos and chicken. Just a little bit of each. Roll and place in greased 9x13 pan.
Once all tortillas are filled and wrapped in pan, pour enchilada sauce over all tortillas and sprinkle with remaining cheese.
Bake at 350 for 20-25 minutes or until cheese and sauce are melted and bubbly. Serve immediately. Reheats well!
Number of Servings: 12
Recipe submitted by SparkPeople user MMBRUNT.