Chicken Enchiladas (2 enchiladas per serving)

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 380.1
  • Total Fat: 15.9 g
  • Cholesterol: 87.5 mg
  • Sodium: 1,416.2 mg
  • Total Carbs: 29.0 g
  • Dietary Fiber: 1.3 g
  • Protein: 25.7 g

View full nutritional breakdown of Chicken Enchiladas (2 enchiladas per serving) calories by ingredient
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Number of Servings: 8


    Hill Country Fare Boneless Skinless Chicken Thighs, 12 oz
    Pillgrim's Pride Boneless Skinless Chicken Breast, 13.1 oz
    Old El Paso Enchilada Sauce, 9 serving
    HEB White Corn Tortillas (2 tortillas), 6 serving
    HEB Shredded Jalapeno Jack Cheese, 2 cup
    Campbell's Fiesta Nacho Cheese Soup, 2.5 serving
    1 Med. Onion
    Sliced Black Olives (Canned)


Boil Chicken, drain, then shred or cube, mix in 1 can Nacho Cheese Soup & 1/2 cup water. Chop 1 med. onion. Add seasonings (garlic, pepper, salt, chopped onion, cumin). Stir - mixing everything together well. Heat Corn tortillas in Microwave so that they are easy to roll without tearing. Lightly cover bottom of pan in enchilada sauce, so the enchiladas will NOT stick to pan. Dip each warmed tortilla in remaining enchilada sauce, covering completely, spoon chicken & cheese soup mixture into center of tortilla, add a sprinkle of Jalapeno Jack 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 and a few sliced black olives. Bake at 350 for 35 minutes or until cheese is melted.

Number of Servings: 8

Recipe submitted by SparkPeople user TXSASSY76.

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