Mexican

Jessica's Chicken Enchiladas is for Dinner.

Jessica's Chicken Enchiladas takes 15 minutes to prepare.

Jessica's Chicken Enchiladas takes 30 minutes to cook.

Jessica's Chicken Enchiladas makes 4 servings.

The ingredients for Jessica's Chicken Enchiladas are:

1 medium red bell pepper, chopped
1 TBSP olive oil
1/2 TSP onion salt
1/2 TSP garlic salt
1 large, frozen boneless/skinless chicken breast, thawed and cubed
1 can enchilada sauce
1 1/2 cups frozen corn
1 can black beans
2 large tortillas, 10"
1 cup shredded colby jack cheese

Here is how you make Jessica's Chicken Enchiladas:

Heat olive oil in large skillet. Add chopped pepper, garlic and onion salt. Saute till almost tender.Add cubed chicken breast meat and enchilada sauce to peppers. Several minutes before chicken is fully cooked, add corn and beans. Finish cooking.Place 1 tortilla on the bottom of an 8x8 glass pan. Pour enchilada filling over tortilla. Place second tortilla on top and sprinkle the shredded cheese on top.Cook at 350 degrees until cheese is melted, roughly 8 minutes. Servings: 4Calories/serving: 512Number of Servings: 4Recipe submitted by SparkPeople user IHEARTMADDIEMOO.

The nutritional information for Jessica's Chicken Enchiladas is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 512.7

• Total Fat: 16.8 g
• Cholesterol: 67.0 mg
• Sodium: 680.4 mg
• Total Carbs: 57.6 g
• Dietary Fiber: 10.1 g
• Protein: 33.8 g

Jessica's Chicken Enchiladas is Mexican cuisine.

The dietary needs meet for Jessica's Chicken Enchiladas is Low Carb