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Sassy Chicken Enchiladas

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Ingredients

Adjust Servings:
8 flour tortillas (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 (used old el paso hot enchilada sauce)
3/4 cup reduced-fat cheddar cheese (shredded, reserve 1/4 for topping)
1/2 cup colby-monterey jack cheese (shredded)
3 tablespoons goat cheese (soft)
1 (4 ounce) can green chilies (don't drain)
1/2 cup fat free sour cream
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper

Nutritional information

219.1
Calories
78 g
Calories From Fat
8.7 g
Total Fat
3.1 g
Saturated Fat
30.4 mg
Cholesterol
464 mg
Sodium
21.6 g
Carbs
1.5 g
Dietary Fiber
2.7 g
Sugars
13.2 g
Protein
138g
Serving Size

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Sassy Chicken Enchiladas

Features:
    Cuisine:

    Very tasty. The goat cheese is a great addition. Only change I'd make is adding another can of enchilada sauce and/or diced tomatoes to make it a bit less dry.

    • 60 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Sassy Chicken Enchiladas, These are something that I just made up tonight for dinner and they were yum yum yummy I would put them at a 3 or 4 on the scale of 1-10 for spiciness, so if you like spicy, you’ll love these , Very tasty The goat cheese is a great addition Only change I’d make is adding another can of enchilada sauce and/or diced tomatoes to make it a bit less dry


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    Steps

    1
    Done

    Preheat Oven to 350.

    2
    Done

    Cook Chicken Breasts on Grill (outdoor or Foreman)- Let Sit Till It's Cool Enough to Shred.

    3
    Done

    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. Divvy Up Into 8 Equal, Separate Piles. Set Aside

    4
    Done

    Pour 3/4 Cup Enchilada Sauce in Bottom of 9x13 Metal Nonstick Pan. Take 1 Tortilla and Dip One Side (basically Just Lay It Totally Flat) in the Sauce Inside the Pan. Spread 1 'pile' Evenly Down Middle of Tort and Roll Tightly, Placing Seem Side Down. Repeat With 7 Remaining.

    5
    Done

    Pour Remaining Sauce Evenly Over Top and Finish With Reserved 1/4 Cup Cheddar.

    6
    Done

    Bake in 375 Preheated Oven For 20-25 Min or Until Sauce in Bottom of Pan Is Bubbling and the Enchiladas Are Cooked Through.

    7
    Done

    Garnish With Sour Cream and Green Onion If Desired.

    Avatar Of Kali Powell

    Kali Powell

    Seafood specialist known for his fresh and flavorful fish dishes.

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