Jessica's Chicken Enchiladas

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 512.7
  • Total Fat: 16.8 g
  • Cholesterol: 67.0 mg
  • Sodium: 680.4 mg
  • Total Carbs: 57.6 g
  • Dietary Fiber: 10.1 g
  • Protein: 33.8 g

View full nutritional breakdown of Jessica's Chicken Enchiladas calories by ingredient


Introduction

Ok, I just kinda threw this together based on a couple other recipes I found and combined them using the ingredients I had to hand.

You could easily cut the calories/serving down using less olive oil, reduced fat cheese on top and getting a lower calorie tortilla to use.

I topped my serving with 2 TBSP lite sour cream.

Hope you enjoy as much as I did. Ok, I just kinda threw this together based on a couple other recipes I found and combined them using the ingredients I had to hand.

You could easily cut the calories/serving down using less olive oil, reduced fat cheese on top and getting a lower calorie tortilla to use.

I topped my serving with 2 TBSP lite sour cream.

Hope you enjoy as much as I did.
Number of Servings: 4

Ingredients

    1 medium red bell pepper, chopped
    1 TBSP olive oil
    1/2 TSP onion salt
    1/2 TSP garlic salt
    1 large, frozen boneless/skinless chicken breast, thawed and cubed
    1 can enchilada sauce
    1 1/2 cups frozen corn
    1 can black beans
    2 large tortillas, 10"
    1 cup shredded colby jack cheese

Directions

Heat olive oil in large skillet. Add chopped pepper, garlic and onion salt. Saute till almost tender.

Add cubed chicken breast meat and enchilada sauce to peppers. Several minutes before chicken is fully cooked, add corn and beans. Finish cooking.

Place 1 tortilla on the bottom of an 8x8 glass pan. Pour enchilada filling over tortilla. Place second tortilla on top and sprinkle the shredded cheese on top.

Cook at 350 degrees until cheese is melted, roughly 8 minutes.

Servings: 4
Calories/serving: 512

Number of Servings: 4

Recipe submitted by SparkPeople user IHEARTMADDIEMOO.