Mexican

Leftover Chicken Enchiladas is for Dinner.

Leftover Chicken Enchiladas takes 15 minutes to prepare.

Leftover Chicken Enchiladas takes 30 minutes to cook.

Leftover Chicken Enchiladas makes 8 servings.

The ingredients for Leftover Chicken Enchiladas are:

Chili powder, 3 tbsp
Cumin, 2 tsp
Olive Oil, 1 1tsp
1 lb shredded chicken (can use rotesrie already cooked or shread your own cooked chicken breast).
Garlic, 3 cloves minces
1 medium onio diced
1/4 cup Pickled Jalapeno Peppers diced
1 cup water
Cilantro 8TBS diced
Hunt's Tomato Sauce, no salt added, 2 cup
Cabot Vermont 50% Light Cheddar Cheese 8 oz
Tumaros whole wheat tortillas, 8 serving

Here is how you make Leftover Chicken Enchiladas:

Preheat oven to 400*. Pour oil and onions in medium size sauce pan and saute for about 5 minutes. Stir in garlic, chile powder and cumin and saute for 30 seconds more. Add tomato sauce and water and simmer until slightly thickend about 5 minutes. Set aside one cup of sauce for later. Mix in shredded chicken until warmed. Add 1/2 the cheese,jalapinos and cilantro. Spray a 9x13 inch pan with non stick cooking spray. Put approx 1/3 of meat mixture into each tortilla and roll up placing seam side down in pan. Once all tortillas are filled and in pan lightly spray tops of enciladas with non stick spray. Pour 1 cup of sauce over the enciladas and then top with cheese. Cover pan with foil and bake for approx 20 min until heated through. Remove foil and bake 5 min more until cheese is brown.Number of Servings: 8Recipe submitted by SparkPeople user KEVINKELLY.

The nutritional information for Leftover Chicken Enchiladas is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 290.9

• Total Fat: 8.9 g
• Cholesterol: 47.9 mg
• Sodium: 357.3 mg
• Total Carbs: 31.5 g
• Dietary Fiber: 4.4 g
• Protein: 26.8 g

Leftover Chicken Enchiladas is Mexican cuisine.