Chicken Enchiladas
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 212.5
- Total Fat: 8.5 g
- Cholesterol: 36.5 mg
- Sodium: 846.5 mg
- Total Carbs: 18.7 g
- Dietary Fiber: 2.7 g
- Protein: 13.5 g
View full nutritional breakdown of Chicken Enchiladas calories by ingredient
Introduction
Easy Chicken Enchiladas made with Boneless Skinless Chicken Breast Easy Chicken Enchiladas made with Boneless Skinless Chicken BreastNumber of Servings: 12
Ingredients
-
1 Cup chopped Onions
12 HEB White Corn Tortillas
1 Can Campbell's Fiesta Nacho Cheese Soup
12 TBSP GV Picante Sauce Medium
2 Cup GV Fiesta Blend Shredded Cheese
2.25 Cup Rosarita Enchilada Sauce
6 HEB Ode to Olives Jumbo Pitted Black Olives
19 oz Boneless Skinless Chicken Breast (Uncooked - Appx. 2-3 Large Chicken Breasts)
3 Tbsp Chopped Fresh Chives
1 Tsp Ground Cumin
3 Tsp Onion Powder
Salt & Pepper to Taste
Olive Oil Cooking Spray
Tips
You can pour the remaining Enchilada sauce over the rolled enchiladas BEFORE sprinkling on the last bit of cheese and adding Salsa, Olives and chives. I do not do this, as I don't like that much sauce. The calories are figured with this "Tip" included.
Directions
Boil Chicken, drain; then shred. Mix 1 can Nacho Cheese Soup with 1/2 cup water; add 1 Cup Chopped or Diced onion, Shredded Chicken & seasonings, mixing until combined well.
Heat Corn tortillas in Microwave so that they are easy to roll without tearing. (I pat each one with a bit of water to dampen them some prior to putting them in the microwave - also if you wrap them in a couple of paper towels, it helps them not to stick together and hold in the heat).
Spray the bottom of the pan with Olive Oil Cooking Spray. Dip each warmed tortilla into the enchilada sauce, covering completely & shaking off the excess. Spoon chicken & cheese soup mixture into center of tortilla, add a sprinkle of Cheese and roll tortilla. Place in bottom of baking pan, seem side down. Do this with each one, placing right next to one another. Sprinkle remaining cheese over top of enchiladas, top each enchilada with a Tbsp. of Salsa, a few sliced black olives. and the fresh chopped chives. (I just sprinkle the olives and chives over the top of all).
Bake at 350 for 35 minutes or until cheese is melted.
12 Servings = 1 Enchilada per Serving
Heat Corn tortillas in Microwave so that they are easy to roll without tearing. (I pat each one with a bit of water to dampen them some prior to putting them in the microwave - also if you wrap them in a couple of paper towels, it helps them not to stick together and hold in the heat).
Spray the bottom of the pan with Olive Oil Cooking Spray. Dip each warmed tortilla into the enchilada sauce, covering completely & shaking off the excess. Spoon chicken & cheese soup mixture into center of tortilla, add a sprinkle of Cheese and roll tortilla. Place in bottom of baking pan, seem side down. Do this with each one, placing right next to one another. Sprinkle remaining cheese over top of enchiladas, top each enchilada with a Tbsp. of Salsa, a few sliced black olives. and the fresh chopped chives. (I just sprinkle the olives and chives over the top of all).
Bake at 350 for 35 minutes or until cheese is melted.
12 Servings = 1 Enchilada per Serving