Mexican

Lettuce Chicken Enchiladas is for Dinner.

Lettuce Chicken Enchiladas takes 20 minutes to prepare.

Lettuce Chicken Enchiladas takes 30 minutes to cook.

Lettuce Chicken Enchiladas makes 12 servings.

The ingredients for Lettuce Chicken Enchiladas are:

24 corn tortillas (approx 6")
1 head of lettuce
1/2 large onion, diced
2 chicken breasts, cooked and diced
1/8 cup jalapeno peppers, diced
1 can mushrooms
2 (14.5 oz) cans tomato sauce
seasoning for sauce (I use cumin)
1 cup grated cheese

Here is how you make Lettuce Chicken Enchiladas:

Dice and cook chicken (hamburger can be used also). Cut up 1 head of lettuce, onions and jalapenos. Drain mushrooms. Mix chicken, lettuce, onions, jalapenos and mushrooms together in large bowl. Heat up tomato sauce and season to taste. I use about 1 tsp of cumin. Heat 24 corn tortillas.Place about 1/2 cup of the sauce on the bottom of a 9 x 13 pan. Assemble the enchiladas in the pan. Assemble enchiladas by putting a hand full of lettuce mixture into one tortilla. Fold tortilla in half, resembling a hard taco shell. Keep assembling enchiladas and placing next to each other until all tortillas are filled. Place the rest of the lettuce mixture on top of assembled tortillas (if any). Pour heated tomato sauce over all enchiladas. Place in preheated oven (350 degrees) for approximately 30 minutes. Until heated through. Sprinkle cheese on enchiladas and return pan to oven until cheese is melted.Garnish with salsa, tomatoes, avocados, taco sauce, or sour cream. Serves 12. (approx 3" x 3" square)Number of Servings: 12Recipe submitted by SparkPeople user BJBINGHAM.

The nutritional information for Lettuce Chicken Enchiladas is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 232.2

• Total Fat: 5.4 g
• Cholesterol: 32.7 mg
• Sodium: 569.4 mg
• Total Carbs: 31.6 g
• Dietary Fiber: 5.4 g
• Protein: 16.3 g

Lettuce Chicken Enchiladas is Mexican cuisine.