Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable cooking spray; 1/2 teaspoon vegetable oil; 1/4 cup chopped green onions; 1 teaspoon minced garlic; 1/2 cup water; 1 1/2 teaspoons chili powder; 1 teaspoon ground cumin; 2 (8-ounce) cans no-salt-added tomato sauce; 4 (6-inch) corn tortillas; 2 (4-ounce) skinned, boned chicken breast halves, cooked without salt and thinly sliced; 1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese, divided; 1/4 cup (1 ounce) shredded reduced-fat Cheddar cheese, divided; 2 tablespoons nonfat sour cream alternative

Servings: persons

Vegetable cooking spray
1/2 teaspoon vegetable oil
1/4 cup chopped green onions
1 teaspoon minced garlic
1/2 cup water
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
2 (8-ounce) cans no-salt-added tomato sauce
4 (6-inch) corn tortillas
2 (4-ounce) skinned, boned chicken breast halves, cooked without salt and thinly sliced
1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese, divided
1/4 cup (1 ounce) shredded reduced-fat Cheddar cheese, divided
2 tablespoons nonfat sour cream alternative

1
Coat a nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add green onions and garlic; saute 2 minutes. Add water and next 3 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.
2
Wrap tortillas in aluminum foil; bake at 325u00b0 for 12 minutes. Combine 1/4 cup tomato sauce mixture, chicken, and 1 tablespoon of each cheese. Spoon chicken mixture evenly down center of tortillas; roll up tortillas.
3
Spread 1/4 cup tomato sauce mixture in an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Arrange tortillas, seam side down, over sauce. Top tortillas with remaining tomato sauce mixture. Cover and bake at 350u00b0 for 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, an additional 5 minutes. Top with sour cream.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Vegetable cooking spray, 1/2 teaspoon vegetable oil, 1/4 cup chopped green onions, 1 teaspoon minced garlic, and more.

Yes, Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Enchiladas

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