Mexican

Left over chicken enchilada takes several minutes to prepare.

Left over chicken enchilada takes several minutes to cook.

Left over chicken enchilada makes 6 servings.

The ingredients for Left over chicken enchilada are:

1 tablespoon olive oil
3/4 cup onions chopped
1 cup red pepper diced
2 tsp cumin
2 tsp oregano
1 tsp cinnamon
2 cups shredded chicken
small can diced green chilies
1.5 cup shredded Monterey pepper jack cheese
6 whole wheat tortillas
14 ounce can of enchilada sauce

Here is how you make Left over chicken enchilada:

Preheat oven to 350 degrees. Heat olive oil in skillet. Saute onions and red peppers until soft. Add cumin, oregano and cinnamon. Mix in chicken and green chilies. Cook 3-4 minuted. Equally divide mixture into 6 parts and wrap in tortilla with 1/4 cup Monterey Jack cheese. Pour enough enchilada sauce into bottom of oven proof pan to cover. Place rolled tortillas in pan and pour rest of enchilada sauce on top. Sprinkle any remaining cheese on top. Bake for 25 minutes. Number of Servings: 6Recipe submitted by SparkPeople user ANSKAR.

The nutritional information for Left over chicken enchilada is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 391.5

• Total Fat: 15.5 g
• Cholesterol: 70.3 mg
• Sodium: 1,014.5 mg
• Total Carbs: 33.4 g
• Dietary Fiber: 3.8 g
• Protein: 29.8 g

Left over chicken enchilada is Mexican cuisine.