Dinner

April's Green Chile Chicken Enchiladas is for Dinner.

April's Green Chile Chicken Enchiladas takes several minutes to prepare.

April's Green Chile Chicken Enchiladas takes several minutes to cook.

April's Green Chile Chicken Enchiladas makes 6 servings.

The ingredients for April's Green Chile Chicken Enchiladas are:

4 boneless chicken breasts
1 package no fat cream cheese
1 bag (7oz) shredded low fat mexican cheese
1 large sweet red pepper
1 medium onion
6 flour tortilla wraps (I like to use tomato ones)
1 large can or 2 small cans of green chile enchilada sauce
I packet Old El Paso low sodium taco seasoning


Dice and brown chicken breasts, add onions and peppers, simmer until chicken is cooked through and veggies are soft. Add cream cheese and seasoning mix, blend well. Fold in half the shredded cheese. Pour half the enchilada sauce in baking dish. Divide filling between 6 wraps, roll and place edge down in baking dish on top of sauce. Pour remaining sauce over rolled wraps. Sprinkle the remaining half of shredded cheese on top. Bake in a 350 oven until bubbly and cheese is good and melted.

Here is how you make April's Green Chile Chicken Enchiladas:

Serving Size: 1 filled wrapNumber of Servings: 6Recipe submitted by SparkPeople user MBROIDRESS.

The nutritional information for April's Green Chile Chicken Enchiladas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 446.2

• Total Fat: 13.1 g
• Cholesterol: 69.8 mg
• Sodium: 1,942.1 mg
• Total Carbs: 39.0 g
• Dietary Fiber: 1.8 g
• Protein: 36.1 g