Mexican

Chicken Enchiladas (adapted from BFL) is for Dinner.

Chicken Enchiladas (adapted from BFL) takes 40 minutes to prepare.

Chicken Enchiladas (adapted from BFL) takes 15 minutes to cook.

Chicken Enchiladas (adapted from BFL) makes 8 servings.

The ingredients for Chicken Enchiladas (adapted from BFL) are:

1 1/2 lbs frozen chicken breasts
1 small can green chilies, diced
4 green onions, chopped
2 tablespoon finally chopped cilantro
1 28oz can Enchilada sauce
16 yellow corn tortillas
1 1/4 cup shredded low fat mexican blend cheese

Here is how you make Chicken Enchiladas (adapted from BFL):

Cook chicken breasts (steam in pressure cooker with pepper and dried onion for 25 min if frozen). Shred chicken. Saute chilies, cilantro, and green onions for 3 min on medium head. Add shredded chicken. Mix in 1/3 of the can of enchilada sauce and heat through. Wrap corn tortillas in wet kitchen towel and heat in microwave for 1 1/2 min to soften. While that heats, take a 9x13 in pan and line with foil. Spray with kitchen spray and add another 1/3 of the can of sauce evenly in the bottom. Heat oven to 350 degrees. Take tortilla and fill with about 1/4 cup filling. Roll and place in pan. When all are in pan, top with the remaining 1/3 of sauce and spread evenly over the tortillas. Sprinkle cheese on top and bake for 15-20 min or until heated through and bubbly.Serving Size: makes 8, 2-enchilada servingsNumber of Servings: 8Recipe submitted by SparkPeople user HEATHERC1230.

The nutritional information for Chicken Enchiladas (adapted from BFL) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 282.2

• Total Fat: 6.5 g
• Cholesterol: 56.4 mg
• Sodium: 852.9 mg
• Total Carbs: 28.7 g
• Dietary Fiber: 4.1 g
• Protein: 26.9 g

Chicken Enchiladas (adapted from BFL) is Mexican cuisine.