Dinner

Chicken cheese and vegetable enchilada's is for Dinner.

Chicken cheese and vegetable enchilada's takes 15 minutes to prepare.

Chicken cheese and vegetable enchilada's takes 15 minutes to cook.

Chicken cheese and vegetable enchilada's makes 5 servings.

The ingredients for Chicken cheese and vegetable enchilada's are:

3 chicken breasts boneless / skinless
5 8" tortillas
1 medium onion chopped
2 tbls butter "to saute chicken and onions"
1 1/2 medium tomato's diced
1 cup sargento reduced fat 4 cheese mexican
3 leafs ice burge lettuce chopped
4 ozs low fat sour cream
cooking spray to coat pan for cooking
10 tbls pace chunky salsa mild

Here is how you make Chicken cheese and vegetable enchilada's:

Dice chicken and onion's. Place chiken into warmed skillet with melted butter. Cook chicken 1/2 through then ad onions cook through and brown onions. Set asideChop tomato's and letuce. Place the tortillas in sprayed pan. Add cheese to 1/2 of the tortillas. then add chicken onion mix to same half. Place salsa on top of the same side. Add the lettuce and then tomato, Add sour cream to the other side of totillias. Fold in half. Cut into three and enjoy. You only want to cook the tortillas till warmed.Serving Size: 5 enchilada's folded in halfNumber of Servings: 5Recipe submitted by SparkPeople user WDAVISIII.

The nutritional information for Chicken cheese and vegetable enchilada's is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 367.1

• Total Fat: 15.7 g
• Cholesterol: 76.3 mg
• Sodium: 841.0 mg
• Total Carbs: 28.8 g
• Dietary Fiber: 3.8 g
• Protein: 27.1 g