Nutritional Info

Nutrition Facts

Serving Size 1 (84g)

Calories 206
Calories from Fat 90 (43%)
Amount Per Serving %DIV
Total Fat 9.9g 15%
Saturated Fat 5.1g 26%
Monounsaturated Fat 3.9g
Polyunsaturated Fat 1g
Trans Fat 0.0g
Cholesterol 26.9mg 9%
Sodium 220.5mg 10%
Potassium 112.1mg 2%
Total Carbohydrate 18.2g 6%
Dietary Fiber 2.8g 11%
Sugars 1.6g
Protein 8.9g 18%

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Recipe Description
Simple recipe that comes together quickly and nicely to make gret enchiladas.
Prep time
15 min
Cook time
35 min
Ready In
50 min

Ingredients

Serves Tool

Serves To:USMetric
1   medium onion, chopped (3.3 mg)
1 Tablespoon(T)  olive oil (trace)
4 Clove(clv)  garlic chopped
1 Pound(lb)  boneless, skinless chicken half breasts (about 1 pound) (306.8 mg)
8 Ounce(oz)  low-sodium cheddar cheese, or 2 cups gratedt (80 mg)
12   low-sodium corn tortillas (82.6 mg)
2 1/2 Cup(c)  enchilada sauce

Preparation

Saute the onion and garlic in the olive oil for 5 minutes.

Add the chicken breasts and cook over medium heat until tender, 15 to 20 minutes. Remove the chicken and let rest a few minutes. Cut in 1/4-inch slices, or shred. Place it back into the pan with the onion and garlic mixture, add 1 cup enchilada sauce, and turn heat to low just to keep the filling warm.

Prepare a 13 x 9-inch casserole dish by spraying with no-stick cooking oil, or use a nonstick pan. Spread 1 cup of sauce over the bottom of the prepared dish. Reserve the remaining sauce to pour over the enchiladas.

Prepare the enchiladas by warming the tortillas on both sides and filling them with 1/12 of the chicken mixture and a small amount of the cheese. Roll up the enchiladas and place in the casserole, seam side down. Cover with the remaining sauce and cheese.

Bake the enchiladas at 350°F, covered with aluminum foil, for 25 minutes, then uncover and bake for 10 minutes more.

Additional notes

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Chicken Enchiladas
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