Mexican Chicken Enchiladas
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 390.9
- Total Fat: 12.6 g
- Cholesterol: 47.9 mg
- Sodium: 919.1 mg
- Total Carbs: 42.0 g
- Dietary Fiber: 2.8 g
- Protein: 24.9 g
View full nutritional breakdown of Mexican Chicken Enchiladas calories by ingredient
Number of Servings: 5
Ingredients
-
1 tsp olive oil
1 (4 oz.) can diced green chiles
1 small onion, chopped
1/2 c. skim milk
1/2 c. shredded Monterey Jack cheese - 2% milk
1/4 c. fat free cream cheese
2 c. cooked, shredded chicken breast
10 (6 in) flour tortillas
1/2 c. shredded Sharp Cheddar cheese - 2% milk
Directions
1. For sauce, heat oil in a large skillet over medium-high heat. Add green chiles and onion; saute 3 minutes or until tender. Add milk, Monterey Jack cheese, cream cheese, and enchilada sauce; stir well. Heat until cheese is melted. Stir in chicken and remove from heat.
2. Reserve 1 cup sauce for topping. Fill each tortilla with about 1/4 cup sauce, roll up filled tortillas and place seam side down in a 9x13 inch baking dish. Top with reserved sauce and cheddar cheese.
3. Bake at 350 degrees for 30 minutes, or until heated through.
Serves 5 (2 enchiladas each)
Number of Servings: 5
Recipe submitted by SparkPeople user NICOLEMARIE469.
2. Reserve 1 cup sauce for topping. Fill each tortilla with about 1/4 cup sauce, roll up filled tortillas and place seam side down in a 9x13 inch baking dish. Top with reserved sauce and cheddar cheese.
3. Bake at 350 degrees for 30 minutes, or until heated through.
Serves 5 (2 enchiladas each)
Number of Servings: 5
Recipe submitted by SparkPeople user NICOLEMARIE469.