Mexican

Multi-Grain Chicken Enchiladas is for Dinner.

Multi-Grain Chicken Enchiladas takes 15 minutes to prepare.

Multi-Grain Chicken Enchiladas takes 20 minutes to cook.

Multi-Grain Chicken Enchiladas makes 4 servings.

The ingredients for Multi-Grain Chicken Enchiladas are:

2 chicken breasts
1 packet taco seasoning
3/4 c. water
3 T reduced-fat sour cream
1 avocado
4 multi-grain tortillas (fajita style)
1 can red enchilada sauce
1/4 c. shredded colby-jack cheese

Here is how you make Multi-Grain Chicken Enchiladas:

Cube chicken breasts and brown in a skillet until cooked through. Drain the juice from the pan. I like to shred the chicken as much as possible at this point. Then add 3/4 water and the taco seasoning and bring to a boil. Let reduce for about 5-10 minutes. Add 3 Tbls reduced fat sour cream and stir until mixed. Lay out tortillas, put 2-3 slices avocado in the middle. Divide the chicken evenly. Roll up the enchiladas and place them in a 9x9 baking dish seem side down. Pour 1 can red enchilada sauce over the top evenly. Sprinkle with colby jack cheese. Cover with aluminum foil and bake at 350 for about 20 minutes (or until heated through). Serve with shredded lettuce and pico de gallo (not included in nutrition facts).Number of Servings: 4Recipe submitted by SparkPeople user STEPHWOLF84.

The nutritional information for Multi-Grain Chicken Enchiladas is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 436.2

• Total Fat: 15.9 g
• Cholesterol: 78.5 mg
• Sodium: 1,446.4 mg
• Total Carbs: 36.3 g
• Dietary Fiber: 8.6 g
• Protein: 33.8 g

Multi-Grain Chicken Enchiladas is Mexican cuisine.