Mexican

White Corn Tortilla Chicken Enchiladas is for Dinner.

White Corn Tortilla Chicken Enchiladas takes 10 minutes to prepare.

White Corn Tortilla Chicken Enchiladas takes 20 minutes to cook.

White Corn Tortilla Chicken Enchiladas makes 5 servings.

The ingredients for White Corn Tortilla Chicken Enchiladas are:

1 T Olive Oil
1 med onion - diced
2 Chicken breasts, cooked and shredded
1 7oz can diced green chiles or whole chiles and you dice
1 small can diced black olives
1 can green enchilada sauce
10 small white corn tortillas
2 T shredded cheese
Garnish with reduced fat sour cream

Here is how you make White Corn Tortilla Chicken Enchiladas:

Pre-heat oven to 350. Heat oil in saute pan. Add onion, chicken, chiles and olives. Mix and heat through. Taking one tortilla at a time, fill with 1/4 cup of meat mixture and then roll-up and place in baking dish. Once all tortillas are filled, pour green enchilada sauce over the rolled tortillas. Sprinkle cheese on top and then bake in oven for 15 minutes or until cheese in melted. Garnish with sour cream and serve hot! Extra meat mixture can be frozen for later use.Number of Servings: 5Recipe submitted by SparkPeople user LMICKELSON1.

The nutritional information for White Corn Tortilla Chicken Enchiladas is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 269.6

• Total Fat: 5.5 g
• Cholesterol: 60.7 mg
• Sodium: 347.5 mg
• Total Carbs: 29.0 g
• Dietary Fiber: 2.7 g
• Protein: 26.6 g

White Corn Tortilla Chicken Enchiladas is Mexican cuisine.