Dinner

Chicken Enchiladas (Seymour) is for Dinner.

Chicken Enchiladas (Seymour) takes 30 minutes to prepare.

Chicken Enchiladas (Seymour) takes 20 minutes to cook.

Chicken Enchiladas (Seymour) makes 21 servings.

The ingredients for Chicken Enchiladas (Seymour) are:

20 oz. chicken breasts, cooked
8 oz. light sour cream
1 can black beans, drained
1 can corn, drained
1/2 c. onion, diced
1/2 c. green pepper, diced
1 T. olive oil
2 large cans enchilada sauce (38 oz.)
21 flour tortilla shells
12 oz. shredded cheese
salt & pepper to taste, if desired

Here is how you make Chicken Enchiladas (Seymour):

Boil chicken until cooked. Dice or shred and set aside.In a saute pan, saute onion and green pepper in olive oil. Set aside.In a large bowl, stir together black beans, onion mixture, corn, chicken, sour cream, 8 oz. cheese, and about 10 oz. enchilada sauce.Pour a very thin layer of enchilada sauce on bottom of a 9x13 pan. Spoon mixture into tortillas (about 1/4 c.), roll and place in prepared pan.Top enchiladas with remaining enchilada sauce and sprinkle with cheese.Bake at 400 degrees for 10-15 minutes.Serving Size:?is one enchilada. Makes 21 enchiladas.

The nutritional information for Chicken Enchiladas (Seymour) is:

• Servings Per Recipe: 21
• Amount Per Serving
• Calories: 304.5

• Total Fat: 11.3 g
• Cholesterol: 0.0 mg
• Sodium: 531.6 mg
• Total Carbs: 34.6 g
• Dietary Fiber: 1.4 g
• Protein: 15.6 g