Mexican

Mexican Chicken Baked Pocket is for Dinner.

Mexican Chicken Baked Pocket takes 15 minutes to prepare.

Mexican Chicken Baked Pocket takes 15 minutes to cook.

Mexican Chicken Baked Pocket makes 2 servings.

The ingredients for Mexican Chicken Baked Pocket are:

1 cooked chicken breast, diced
4 oz can diced green chilies
3/4 cup red salsa
1/2 cup enchilada sauce
1 tsp. Olive oil, or spray
1 Red pepper, cut in strips
1/2 onion, chopped
1/2 cup tomatoed, chopped
2 whole wheat flour tortillas
2 Tbsp. Reduced fat Cheddar Cheese, shredded
1 Tbsp.Light Sour Cream
Cilantro, chopped

Here is how you make Mexican Chicken Baked Pocket:

Heat oven to 350 degrees F. Combine chicken, salsa and green chiles, mix until just heated through. Set aside. Heat tortillas in microwave about 30 seconds.Spoon chicken mixture on each tortilla and fold in a square - sides in first then over the top to keep everything in place. Spray tortilla with olive oil spray on both sides. Put on baking sheet and bake at 350 for 15-20 minutes until golden brown. Saute pepper and onion in olive oil. Add enchilada sauce and tomato wedges. Spoon on to a plate. Top with baked tortilla square. Top with a spoonful of reduced fat sour cream and sprinkle with cheese and cilantro. Serve with rice and a salad.Serves 2.Number of Servings: 2Recipe submitted by SparkPeople user WEIGHTOGO6.

The nutritional information for Mexican Chicken Baked Pocket is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 413.2

• Total Fat: 9.8 g
• Cholesterol: 72.8 mg
• Sodium: 1,489.4 mg
• Total Carbs: 48.0 g
• Dietary Fiber: 9.3 g
• Protein: 36.8 g

Mexican Chicken Baked Pocket is Mexican cuisine.

The dietary needs meet for Mexican Chicken Baked Pocket is Low Fat