(Body for Life) Mom's Chicken Enchiladas
 Mom's Chicken Enchiladas Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 603.1
- Total Fat: 17.9 g
- Cholesterol: 127.0 mg
- Sodium: 1,676.5 mg
- Total Carbs: 51.3 g
- Dietary Fiber: 4.7 g
- Protein: 47.5 g
View full nutritional breakdown of (Body for Life) Mom's Chicken Enchiladas calories by ingredient
Number of Servings: 4
Ingredients
-
4 portions chicken breast (about 1 lb)
1 onion, sliced
2 Tbsp fresh cilantro, chopped
1 jalapeno. seeded & minced
3 cans (10 oz each) green enchilada sauce
8 corn tortillas
1 cup reduced-fat cheddar cheese, shredded
2 cups lettuce, shredded
1/2 cup salsa
1/2 cup light sour cream
1 tomato, diced
1 can (2oz) ripe olives, sliced
Directions
1. Preheat oven to 350 degrees F. Lightly coat a 9 x 13 baking dish with cooking spray.
2. Place chicken breasts in a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium and simmer until no longer pink in the center, about 15 minutes. Drain and let cool slightly. Shred cooked chicken by pulling apart with 2 forks; set aside.
3. Lightly coat a large skillet with cooking spray and place over medium -high heat. Add green onion, cilantro and jalapeno; sauté for 2 minutes. Add shredded chicken and 1 can of enchilada sauce. Cook, stirring occasionally, until heated through, about 5 minutes.
4. Pour the 2 remaining cans of enchilada sauce in a medium bowl and microwave until warm, about 2 minutes. Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mixture. Roll up and place, seam-side down, in the prepared baking dish.
5. Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted, about 15 minutes.
6. Divide lettuce into four plates and place a portion of the enchiladas on top. Top with a spoonful of salsa, a dollop of sour cream, tomatoes and olives.
Serve and Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user REMU670.
2. Place chicken breasts in a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium and simmer until no longer pink in the center, about 15 minutes. Drain and let cool slightly. Shred cooked chicken by pulling apart with 2 forks; set aside.
3. Lightly coat a large skillet with cooking spray and place over medium -high heat. Add green onion, cilantro and jalapeno; sauté for 2 minutes. Add shredded chicken and 1 can of enchilada sauce. Cook, stirring occasionally, until heated through, about 5 minutes.
4. Pour the 2 remaining cans of enchilada sauce in a medium bowl and microwave until warm, about 2 minutes. Dip each tortilla in the heated sauce and fill with about 1/8 of the chicken mixture. Roll up and place, seam-side down, in the prepared baking dish.
5. Pour remaining heated sauce over enchiladas and sprinkle with cheese. Bake until enchiladas are heated through and cheese is melted, about 15 minutes.
6. Divide lettuce into four plates and place a portion of the enchiladas on top. Top with a spoonful of salsa, a dollop of sour cream, tomatoes and olives.
Serve and Enjoy!
Number of Servings: 4
Recipe submitted by SparkPeople user REMU670.