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Fidel’s Chicken Enchiladas
Fidel’s Chicken Enchiladas

Portions: 6 Serving Size: 2 Enchiladas

Ingredients

2 tablespoons canola oil
Twelve 6” corn tortillas
3 cups chicken breast, cooked, shredded
2/3 cup green onion, finely chopped
1/2 cup light sour cream
1-1/2 cups enchilada sauce (see Enchilada Sauce recipe)

Preparation

  1. Preheat oven to 375° F.
  2. Heat oil in a skillet.
  3. Quickly dip each tortilla into skillet to soften, and then remove to a plate.
  4. In the center of each tortilla place 1/4-cup shredded chicken, 1-tablespoon onion and 2-teaspoons sour cream.
  5. Roll up and place each enchilada in a baking dish.
  6. Cover with 1-1/2 cups enchilada sauce.
  7. Place baking dish in the oven and heat for 20 to 30 minutes or until hot.

Helpful hints

  • Top enchilada with additional spoonful of sour cream before serving if desired.

Nutrients per serving

  • Calories 334
  • Protein 23 g
  • Carbohydrates 29 g
  • Fat 14 g
  • Cholesterol 54 mg
  • Sodium 169 mg
  • Potassium 450 mg
  • Phosphorus 331 mg
  • Calcium 86 mg
  • Fiber 3.7 g