Chicken Enchiladas Recipe

Name: Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups cooked chicken breasts, shredded; 1 teaspoon onion powder; 1 minced garlic clove; 1 teaspoon cumin; 1 teaspoon coriander; 4 ounces diced green chilies; ½ cup fat free sour cream; 1 teaspoon salt; 1 teaspoon pepper; 3 cups shredded low-fat Mexican cheese blend, divided; 4 12 ounces black olives, sliced; 8 (12 inch) fat free whole wheat tortillas

Servings: persons

4 cups cooked chicken breasts, shredded
1 teaspoon onion powder
1 minced garlic clove
1 teaspoon cumin
1 teaspoon coriander
4 ounces diced green chilies
½ cup fat free sour cream
1 teaspoon salt
1 teaspoon pepper
3 cups shredded low-fat Mexican cheese blend, divided
4 12 ounces black olives, sliced
8 (12 inch) fat free whole wheat tortillas

1
Prepare enchilada sauce according to recipe directions.
2
Combine first nine ingredients.
3
Stir in 1/2 cup enchilada sauce.
4
Stir in 1 cup of the cheese.
5
Spray a 9x13 pan with olive oil.
6
Spread about 1/4 cup of chicken mixture down the center of each tortilla.
7
Roll up tortilla and place seam side down in pan.
8
Sprinkle sliced olives over top of tortillas.
9
Pour remaining enchilada sauce over top of tortillas.
10
Sprinkle remaining cheese over top.
11
Cover with tin foil.
12
Bake at 350 degrees for approximately 30-45 minutes.

837

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 12 ingredients. The key ingredients include: 4 cups cooked chicken breasts, shredded, 1 teaspoon onion powder, 1 minced garlic clove, 1 teaspoon cumin, 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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