Mexican

Chicken Enchiladas with 6inch Corn Tortillas is for Dinner.

Chicken Enchiladas with 6inch Corn Tortillas takes 30 minutes to prepare.

Chicken Enchiladas with 6inch Corn Tortillas takes 30 minutes to cook.

Chicken Enchiladas with 6inch Corn Tortillas makes 13 servings.

The ingredients for Chicken Enchiladas with 6inch Corn Tortillas are:

26 Pepito Corn (6inch) Tortillas
3lbs of Chicken Breast
1 Jar of Salsa
1 Packet of Taco Season
1 Cup Old El Paso Enchilada Sauce
Water to keep it from scorching

Here is how you make Chicken Enchiladas with 6inch Corn Tortillas:

Cook Chicken Breast with Salsa and Taco Seasoning in Crockpot for 6 hours, checking every hour to make sure its not stick to the sides - Add a few tablespoons of water as needed.Once chicken is finished - pull it apart till shredded mixing everything very well. Begin filling tortillas. I usually microwave 3 tortillas at a time to get them soft enough for rolling. Spoon around 3 Tbsp of chicken in each one - (approx 1.5 oz of chicken). SPRAY grease the baking pan first. Then roll and place in backing pan.Once finished drizzle enchilada sauce on top and bake for 30 Minutes at 350 Degrees. You can add cheese, but it is not factored into the nutritional value of this recipe.Number of Servings: 13Recipe submitted by SparkPeople user ZIPLOCK.

The nutritional information for Chicken Enchiladas with 6inch Corn Tortillas is:

• Servings Per Recipe: 13
• Amount Per Serving
• Calories: 230.6

• Total Fat: 2.7 g
• Cholesterol: 60.7 mg
• Sodium: 530.8 mg
• Total Carbs: 22.6 g
• Dietary Fiber: 3.5 g
• Protein: 26.5 g

Chicken Enchiladas with 6inch Corn Tortillas is Mexican cuisine.