Sassy Chicken Enchiladas Recipe

Name: Sassy Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 flour tortillas (I used an organic whole wheat low cal, low fat brand); 10 ounces boneless chicken breasts (1 1/2 boneless breasts shredded); 1 (10 ounce) can red enchilada sauce (I used Old El Paso HOT enchilada sauce); ¾ cup reduced-fat cheddar cheese (shredded, reserve 1/4 for topping); ½ cup colby-monterey jack cheese (shredded); 3 tablespoons goat cheese (soft); 1 (4 ounce) can green chilies (don't drain); ½ cup fat free sour cream; ½ teaspoon kosher salt; ¼ teaspoon cracked black pepper

Servings: persons

8 flour tortillas (I used an organic whole wheat low cal, low fat brand)
10 ounces boneless chicken breasts (1 1/2 boneless breasts shredded)
1 (10 ounce) can red enchilada sauce (I used Old El Paso HOT enchilada sauce)
¾ cup reduced-fat cheddar cheese (shredded, reserve 1/4 for topping)
½ cup colby-monterey jack cheese (shredded)
3 tablespoons goat cheese (soft)
1 (4 ounce) can green chilies (don't drain)
½ cup fat free sour cream
½ teaspoon kosher salt
¼ teaspoon cracked black pepper

1
Preheat oven to 350.
2
Cook chicken breasts on grill (outdoor or Foreman)- Let sit till it's cool enough to shred.
3
In a med size mixing bowl, Mix the shredded 1 1/2 to 2 chicken breasts and put in bowl with green chilies, goat cheese, cheddar, colby/jack, salt and pepper, and sour cream.
4
Divvy up into 8 equal, separate piles.
5
Set aside
6
Pour 3/4 cup enchilada sauce in bottom of 9x13 metal nonstick pan.
7
Take 1 tortilla and dip one side (basically just lay it totally flat) in the sauce inside the pan.
8
Spread 1 'pile' evenly down middle of tort and roll tightly, placing seem side down.
9
Repeat with 7 remaining.
10
Pour remaining sauce evenly over top and finish with reserved 1/4 cup cheddar.
11
Bake in 375 preheated oven for 20-25 min or until sauce in bottom of pan is bubbling and the enchiladas are cooked through.
12
Garnish with sour cream and green onion if desired.

1090

kcal

Calories

Fat

154

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 10 ingredients. The key ingredients include: 8 flour tortillas (I used an organic whole wheat low cal, low fat brand), 10 ounces boneless chicken breasts (1 1/2 boneless breasts shredded), 1 (10 ounce) can red enchilada sauce (I used Old El Paso HOT enchilada sauce), ¾ cup reduced-fat cheddar cheese (shredded, reserve 1/4 for topping), and more.

Yes, Sassy 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.

Sassy Chicken Enchiladas

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