Mexican

Chicken enchiladas with red sauce is for Dinner.

Chicken enchiladas with red sauce takes several minutes to prepare.

Chicken enchiladas with red sauce takes 30 minutes to cook.

Chicken enchiladas with red sauce makes 4 servings.

The ingredients for Chicken enchiladas with red sauce are:

9 corn tortillas
1 15 oz can red enchilada sauce
1 cup frozen corn
1 small can green chiles
1 cup pinto beans
2 cups cheese
1 small can black olives
0.5 c olive oil (used for frying tortillas)
6 chicken drumsticks

Here is how you make Chicken enchiladas with red sauce:

Preheat oven to 350 degrees. Coat baking dish with cooking spray. Cook skinned drumsticks in crockpot (3 hours if defrosted, 6 hours if frozen). When done shred chicken. Fry tortillas in olive oil and drain on paper towel. In a medium size bowl combine chicken, enchilada sauce, olives, beans, and corn. Spoon chicken mixture (about 2 tbsp) into tortillas and top with cheese. Roll and place in baking dish. Repeat until all tortillas are used. Top rolled tortillas with remaining mixture and cheese. Cover with aluminum foil and bake for 30 minutes or until hot and bubbly and cheese is melted. Serving size is 2 enchiladas each, one will be left (do as you please!) Serve with guacamole and sour cream if desired (not included in calorie count). Number of Servings: 4Recipe submitted by SparkPeople user RACHELRN4.

The nutritional information for Chicken enchiladas with red sauce is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 724.1

• Total Fat: 38.2 g
• Cholesterol: 83.5 mg
• Sodium: 1,358.5 mg
• Total Carbs: 55.8 g
• Dietary Fiber: 9.8 g
• Protein: 42.0 g

Chicken enchiladas with red sauce is Mexican cuisine.