Chicken and Cheese Enchiladas

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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
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Number of Servings: 18


    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)


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.

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