Mexican

Carolyn's Chicken and Vegetable Enchiladas is for Dinner.

Carolyn's Chicken and Vegetable Enchiladas takes 20 minutes to prepare.

Carolyn's Chicken and Vegetable Enchiladas takes 30 minutes to cook.

Carolyn's Chicken and Vegetable Enchiladas makes 6 servings.

The ingredients for Carolyn's Chicken and Vegetable Enchiladas are:

4 Chicken Breasts
1 Cup Lowfat Sour Cream
1/2 Cup Enchilada Sauce
1 Cup Enchilada Sauce
1 Cup Shredded Cheddar or Colby Cheese
1 Cup Refried Beans
6 Whole WheatTortillas
1 Cup Shredded Zucchini
1 Cup Shredded Carrots
1 tsp. Salt

Here is how you make Carolyn's Chicken and Vegetable Enchiladas:

Boil chicken breasts in water until no longer pink. Remove chicken from water and and let cool enough to handle. Preheat oven to 350 Meanwhile 1/2 the sour cream, 1/2 Cup enchilada sauce, 1/2 Cup cheese and refried beans, zucchini and carrots together. Shred Chicken and add to the sour cream and veggie mixture. Pour the cup of enchilada sauce into a wide flat pan. Dip a tortilla into the enchilada sauce to soften. Place a good size portion of the chicken mixture onto the center of the tortilla and wrap up. Place in a baking sheet. Do the same to each of the other five enchiladas. Pour the remaining enchilada sauce over the top of all of the enchiladas and top with the remaining cheese. Bake at 350 for 30 min.Top with Sour Cream if desired. Enjoy!!Number of Servings: 6Recipe submitted by SparkPeople user CJW102.

The nutritional information for Carolyn's Chicken and Vegetable Enchiladas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 455.7

• Total Fat: 12.2 g
• Cholesterol: 111.0 mg
• Sodium: 1,621.4 mg
• Total Carbs: 37.5 g
• Dietary Fiber: 7.4 g
• Protein: 48.7 g

Carolyn's Chicken and Vegetable Enchiladas is Mexican cuisine.