YOU ATE MY ENCHILADA RECIPES

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CHICKEN ENCHILADAS RECIPE | MYRECIPES



Chicken Enchiladas Recipe | MyRecipes image

Provided by MyRecipes

Yield 8 servings (serving size: 1 enchilada and 1/2 cup lettuce)

Number Of Ingredients 11

8 (6-inch) corn tortillas
Cooking spray
1?½ tablespoons chopped onion
1?½ tablespoons chopped fresh cilantro
1 jalapeño pepper, seeded and chopped
3 cups shredded cooked chicken breast
3 (10-ounce) cans enchilada sauce, divided
1?½ cups (6 ounces) shredded reduced-fat sharp Cheddar cheese
½ cup diced tomato
? cup sliced ripe olives
4 cups shredded iceberg lettuce

Steps:

  • Preheat oven to 350°.
  • Wrap tortillas in aluminum foil; bake at 350° for 15 minutes. While tortillas bake, coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, cilantro, and jalapeño; sauté until onion is tender. Add chicken and 1 can enchilada sauce; cook 5 minutes.
  • Spoon chicken mixture evenly down centers of tortillas. Roll up tortillas; place, seam sides down, in a 13- x 9-inch baking dish. Heat remaining 2 cans enchilada sauce in a saucepan; pour over enchiladas, and top with cheese. Bake at 350° for 10 minutes or until enchiladas are thoroughly heated and cheese melts. Sprinkle evenly with tomato and olives. Serve over lettuce.

Nutrition Facts : Calories 272 calories, CarbohydrateContent 21 g, CholesterolContent 59 mg, FatContent 9.7 g, FiberContent 2 g, ProteinContent 24.7 g, SaturatedFatContent 3.1 g, SodiumContent 597 mg

CHICKEN ENCHILADAS RECIPE | MYRECIPES



Chicken Enchiladas Recipe | MyRecipes image

Provided by MyRecipes

Yield 8 servings (serving size: 1 enchilada and 1/2 cup lettuce)

Number Of Ingredients 11

8 (6-inch) corn tortillas
Cooking spray
1?½ tablespoons chopped onion
1?½ tablespoons chopped fresh cilantro
1 jalapeño pepper, seeded and chopped
3 cups shredded cooked chicken breast
3 (10-ounce) cans enchilada sauce, divided
1?½ cups (6 ounces) shredded reduced-fat sharp Cheddar cheese
½ cup diced tomato
? cup sliced ripe olives
4 cups shredded iceberg lettuce

Steps:

  • Preheat oven to 350°.
  • Wrap tortillas in aluminum foil; bake at 350° for 15 minutes. While tortillas bake, coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, cilantro, and jalapeño; sauté until onion is tender. Add chicken and 1 can enchilada sauce; cook 5 minutes.
  • Spoon chicken mixture evenly down centers of tortillas. Roll up tortillas; place, seam sides down, in a 13- x 9-inch baking dish. Heat remaining 2 cans enchilada sauce in a saucepan; pour over enchiladas, and top with cheese. Bake at 350° for 10 minutes or until enchiladas are thoroughly heated and cheese melts. Sprinkle evenly with tomato and olives. Serve over lettuce.

Nutrition Facts : Calories 272 calories, CarbohydrateContent 21 g, CholesterolContent 59 mg, FatContent 9.7 g, FiberContent 2 g, ProteinContent 24.7 g, SaturatedFatContent 3.1 g, SodiumContent 597 mg

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