Dinner

Fastest-Ever Enchiladas is for Dinner.

Fastest-Ever Enchiladas takes 20 minutes to prepare.

Fastest-Ever Enchiladas takes 45 minutes to cook.

Fastest-Ever Enchiladas makes 12 servings.

The ingredients for Fastest-Ever Enchiladas are:

Salsa:
1 14-ounce can rotel (original)
2 scallions, light green white parts only-finely choppod
1 jalapeno-seeded and finely chopped(optional)
1/2 cupped finely chopped cilantro leaves
1 lime-juiced
pinch of salt

Enchiladas:
1 rotisserie chicken- meat removed and shredded(skin and boes discarded)
2 cups grated 2% cheddar (or mexican blend)
1 cup light shour cream
1/2 small red onion-finally chopped
salt and pepper to taste
12 small whole wheat carb balance tortillas

Here is how you make Fastest-Ever Enchiladas:

To prepare the salsa:Combine tomatoes, scallions, jalapeno, cilantro, lime juice in mixing bowl. Add pinch of salt and set aside at room temp. until ready to cook. Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with nonstick cooking spray.To prepare the enchiladas:Place the shredded chicken in a large bowl, add 1 cup of cheese, sour cream and onion. Season with salt and pepper. Mix well to combine.Place the tortillas on your work surface. Divide chicken mixture evenly among tortillas. Roll to close and place seam down in prepared baking dish. Pour the salsa then enchilada sauce over the tortillas. cover with aluminum foil and bake until heated through. About 40 minutes. Remove the foil and sprinkle remaining cheese, return to oven until cheese is melted and edges of tortillas are getting crisp, 5-8 minutes. Serve hot.Number of Servings: 12Recipe submitted by SparkPeople user REGINAKB.

The nutritional information for Fastest-Ever Enchiladas is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 257.1

• Total Fat: 13.4 g
• Cholesterol: 34.5 mg
• Sodium: 845.2 mg
• Total Carbs: 16.3 g
• Dietary Fiber: 8.4 g
• Protein: 17.5 g

Fastest-Ever Enchiladas is Mexican cuisine.

The dietary needs meet for Fastest-Ever Enchiladas is Low Carb