Mexican

Left-over Chicken Enchiladas is for Dinner.

Left-over Chicken Enchiladas takes 10 minutes to prepare.

Left-over Chicken Enchiladas takes 20 minutes to cook.

Left-over Chicken Enchiladas makes 3 servings.

The ingredients for Left-over Chicken Enchiladas are:

6 oz of cooked chicken breast-diced up into a very small dice
3 lo-carb tortillas
2/3 cup Weightwatchers mozzarella cheeze
1/4 cup of salsa
3/4 cup of taco sauce
1 tsp taco seasoning
1 tbsp onion flakes(dehydrated)

Here is how you make Left-over Chicken Enchiladas:

Pre-eat oven to 350.Dice the chicken into a small dice.Toss it in a bowl with 1tsp of taco seasoning and 1 tbsp of onion flakes.Lay down the tortilla and put 1/3 of the chicken in the tortilla. Then put 1/3 of the cheese on top of the chicken.Roll up the tortilla and place in a shallow baking dish. Repeat with the remaining 2 tortillas.Mix the salsa and the taco sauce together and pour over the top of the rolled up tortillas.Cook uncovered for 20 min. Each tortilla is a serving. Serve with sour cream if desired. Number of Servings: 3Recipe submitted by SparkPeople user KELLYHARTLINE.

The nutritional information for Left-over Chicken Enchiladas is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 253.9

• Total Fat: 5.9 g
• Cholesterol: 43.0 mg
• Sodium: 1,016.2 mg
• Total Carbs: 25.5 g
• Dietary Fiber: 11.5 g
• Protein: 23.2 g

Left-over Chicken Enchiladas is Mexican cuisine.

The dietary needs meet for Left-over Chicken Enchiladas is Low Fat