Dinner

Homemade Chicken Enchiladas is for Dinner.

Homemade Chicken Enchiladas takes 30 minutes to prepare.

Homemade Chicken Enchiladas takes 30 minutes to cook.

Homemade Chicken Enchiladas makes 7 servings.

The ingredients for Homemade Chicken Enchiladas are:

Flour Tortillas, 14 tortilla (approx 10" dia)
Chicken Thigh, 8 thigh, bone and skin removed
Chicken Drumstick, 8 drumstick, bone and skin removed
El Pato Enchilada Sauce, 56 oz
*Colby and Monterey Jack Cheese shredded, 2 cup
Yellow Sweet Corn, Canned, 1.75 cup
Beans, black, 1.75 cup
*Del Monte Petite Cut Diced Tomatoes, 1.75 cup
*rice, mahatma, authentic spanish seasonings & long grain rice, 1/3 c dry= 1c prepared (CW), 2.5 cup

Here is how you make Homemade Chicken Enchiladas:

Cook and de-bone chicken thighs and legs. Cook package of rice.Mix chicken, corn, tomatoes, beans and rice in bowl.Evenly fill tortillas with mixture, spoon about 2 tbsp enchilada sauce into each tortilla, roll up and place folded side down in 13x9 pan. Top with remaining sauce and sprinkle with cheese. Bake at 350 for about 30 minutes until heated through. Serving Size: Makes 14 large enchiladas (2 per serving)Number of Servings: 7Recipe submitted by SparkPeople user CRISTYRAY.

The nutritional information for Homemade Chicken Enchiladas is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 991.6

• Total Fat: 24.2 g
• Cholesterol: 146.0 mg
• Sodium: 1,433.8 mg
• Total Carbs: 133.1 g
• Dietary Fiber: 10.7 g
• Protein: 55.5 g