Mexican

Chicken Enchiladas on Corn Tortillas is for Dinner.

Chicken Enchiladas on Corn Tortillas takes 20 minutes to prepare.

Chicken Enchiladas on Corn Tortillas takes 20 minutes to cook.

Chicken Enchiladas on Corn Tortillas makes 2 servings.

The ingredients for Chicken Enchiladas on Corn Tortillas are:

Chicken Breast, no skin, 0.5 breast
mini sweet peppers 1 oz
Spinach, fresh, .25 cup
4 Corn Tortillas, Mission
salsa, white corn and black bean, 2 tbsp
Cheese, La Chona Quesadilla Shredded, .5 oz
Fage non-fat greek yogurt, .06 cup

Here is how you make Chicken Enchiladas on Corn Tortillas:

Preheat oven to 350. Line a small glass baking dish with foil and spray with non-stick spray or olive oil. brown chicken in water in skillet, or use left-over grilled chicken breast and heat in skillet. Add greek yogurt and heat through. Put spinach leaves in tortilla, add chicken and fold, placing fold side down in prepared dish. repeat with remaining spinach, chicken, and tortillas. Top with diced peppers and salsa, then sprinkle lightly with cheese. Bake at 350 for about 15-20 minutes, until heated through.Serving Size: Makes 2 servings, 2 enchiladas eachNumber of Servings: 2Recipe submitted by SparkPeople user KIM--POSSIBLE.

The nutritional information for Chicken Enchiladas on Corn Tortillas is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 241.3

• Total Fat: 4.7 g
• Cholesterol: 40.5 mg
• Sodium: 182.2 mg
• Total Carbs: 30.7 g
• Dietary Fiber: 5.1 g
• Protein: 19.1 g

Chicken Enchiladas on Corn Tortillas is Mexican cuisine.