chicken enchiladas

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4.7 of 5 (7)

Nutritional Info

Servings Per Recipe: 9
Amount Per Serving
Calories: 422.0

Total Fat: 17.6 g
Cholesterol: 95.2 mg
Sodium: 471.8 mg
Total Carbs: 29.4 g
Dietary Fiber: 2.0 g
Protein: 34.9 g

View full nutritional breakdown of chicken enchiladas calories by ingredient

Introduction

i took this from allrecipes.com & tailored to fit our family. not really the healthiest but i'm sure there are ways to make it better for you.

we usually add shredded lettuce & tomatoes on top. i took this from allrecipes.com & tailored to fit our family. not really the healthiest but i'm sure there are ways to make it better for you.

we usually add shredded lettuce & tomatoes on top.

Number of Servings: 9

Ingredients

4 skinless, boneless chicken breast halves

1/2 pint sour cream

1 cup shredded Cheddar cheese

1 tablespoon dried parsley

1/2 teaspoon dried oregano

1/2 teaspoon ground black pepper

1/2 cup water

1 tablespoon chili powder

1 1/2 teaspoon garlic powder

9 (8-10 inch) flour tortillas

15 ounce old el paso taco sauce

3/4 cup shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. boil chicken breast until no longer pink. drain & shred.
3. In a medium, non-stick skillet over medium heat, combiine shredded chicken, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts.
4. Stir in sauce, water, chili powder, and garlic powder.
5. Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with remaining sauce from pan and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

serves 9 people or you can cut in half after removing from oven & serve 18.

Number of Servings: 9

Recipe submitted by SparkPeople user NSSK06.