Chicken and Cheese Enchiladas
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 317.1
- Total Fat: 9.7 g
- Cholesterol: 75.5 mg
- Sodium: 575.3 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 3.4 g
- Protein: 34.2 g
View full nutritional breakdown of Chicken and Cheese Enchiladas calories by ingredient
Submitted by: MALACHAINN
Number of Servings: 18
Ingredients
-
Roasting Chicken, light meat, 1600 grams (remove)
*Kraft 2% Shredded Cheddar Cheese, 2 cup (remove)
*La Tortilla Factory - White Corn Tortillas (1 tortilla), 22 serving (remove)
*Macayo's Enchilada sauce, 2 cup (remove)
Directions
Place whole chicken in crock pot and cook on high for four hours or until done. Cool for about 30 minutes.
Preheat oven to 350*
Pick chicken for meat, discarding skin and bones. KEEP juices and freeze for later use in soups/gravies. Shred meat with fork.
Place 1 tbsp cheddar in line down center of tortilla, and follow with about 1-2 oz meat. Roll and place in 9x13 baking dish. Complete first layer of filled, rolled tortillas and pur 1/2 can of enchilada sauce on top. Create second layer, pour rest of sauce on top and then top with 1/4 cup cheese.
Place dish in oven and cook about 15-20 minutes until cheese topping is melted.
Makes 18 servings (about 1 cup)
Number of Servings: 18
Recipe submitted by SparkPeople user MALACHAINN.
Preheat oven to 350*
Pick chicken for meat, discarding skin and bones. KEEP juices and freeze for later use in soups/gravies. Shred meat with fork.
Place 1 tbsp cheddar in line down center of tortilla, and follow with about 1-2 oz meat. Roll and place in 9x13 baking dish. Complete first layer of filled, rolled tortillas and pur 1/2 can of enchilada sauce on top. Create second layer, pour rest of sauce on top and then top with 1/4 cup cheese.
Place dish in oven and cook about 15-20 minutes until cheese topping is melted.
Makes 18 servings (about 1 cup)
Number of Servings: 18
Recipe submitted by SparkPeople user MALACHAINN.
