Mexican

Chicken/Tomato Enchiladas is for Dinner.

Chicken/Tomato Enchiladas takes 15 minutes to prepare.

Chicken/Tomato Enchiladas takes 30 minutes to cook.

Chicken/Tomato Enchiladas makes 4 servings.

The ingredients for Chicken/Tomato Enchiladas are:

3 cups cooked chicken breast
1 cup low fat or fat free sour cream
1 can diced tomatos (14.5 oz. can)
3 tsp. chili powder (set 1 aside)
1/4 to 1/2 cup chopped onions
2 chopped green onions
2 diced tomotos
1 can tomato sauce (6.5 oz. can)
1/2 cup salsa
1/4 tsp. dried oregano
1/4 tsp. dried parsley
8 (8 inch) whole wheat flour tortillas
6 oz. low fat cheddar cheese
1 2 oz. can diced olives (drained)

Here is how you make Chicken/Tomato Enchiladas:

Servings: 4 (2 filled tortillas per)Pre - heat oven to 3501. In a lrg. bowl combine the cooked chicken breast, sour cream, diced canned tomatos, 1 tsp. chili powder, chopped onion, green onion, and frsh diced tomato - mix well and set aside.2. In a medium saucepan combine tomato sauce, salsa, 2 tsp. chili powder, oregano and parsley. Bring to a boil, reduce heat to low, simmer for 10 minutes. 3. Fill tortillas with chicken mixture. Fold together and lay snugly in a 9 x 13 lightly greased baking dish. Pour sauce evenly over the top. Sprinkle shredded cheese on olives over the top.4. Bake at 350 for 30 minutes or until cheese is bubbly and melted. 5. Enjoy!!!Number of Servings: 4Recipe submitted by SparkPeople user ELLE299.

The nutritional information for Chicken/Tomato Enchiladas is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 609.0

• Total Fat: 29.1 g
• Cholesterol: 85.4 mg
• Sodium: 1,746.0 mg
• Total Carbs: 63.9 g
• Dietary Fiber: 11.0 g
• Protein: 29.5 g

Chicken/Tomato Enchiladas is Mexican cuisine.

The dietary needs meet for Chicken/Tomato Enchiladas is Low Fat