Mexican

Chicken Veggie Enchilada is for Dinner.

Chicken Veggie Enchilada takes 20 minutes to prepare.

Chicken Veggie Enchilada takes 20 minutes to cook.

Chicken Veggie Enchilada makes 1 servings.

The ingredients for Chicken Veggie Enchilada are:

Ingredients:
*Tortillas, MISSION, flour tortilla, 8 inch, 1
Chicken Breast, no skin, 0.5 breast, bone and skin removed
Peppers, sweet, red, raw, sliced, .25 cup
Ortega Enchilada Sauce, .25 serving
*Kraft Finely Shredded Sharp Cheddar Cheese, 0.15 cup
Iceberg Lettuce (salad), 1 cup, shredded or chopped
Sour Cream, 1 tbsp
Salsa, 1 tbsp

Here is how you make Chicken Veggie Enchilada:

Heat oven to 350. Prepare a 9 x 12 casserole dish with a bit of non-stick spray. Slice the chicken rather thinly. (easier if it's still a tiny bit frozen) Spray skillet with non-stick spray. Cook just until barely done with salt & pepper.At the same time, saute veggies, approximately 1/4 c. per enchilada.Open your sauce and have cheese ready to go. Mix 1/3 of 1 can of sauce with your cooked chicken. Get out 6 flour tortilla shells. Line the center with the chicken and top with the veggies. Roll top over each way and place in casserole dish, 6 across will fit perfectly. Pour the remaining sauce over and top with the cheese. Cover with foil. Bake for 20 minutes until cheese is melted. Let sit for a couple minutes to firm up before serving.Serving Size: Made 6 enchiladas, figured calories & recipe at 1Number of Servings: 1Recipe submitted by SparkPeople user REVELATIONGIRL.

The nutritional information for Chicken Veggie Enchilada is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 385.5

• Total Fat: 12.7 g
• Cholesterol: 88.7 mg
• Sodium: 706.0 mg
• Total Carbs: 31.1 g
• Dietary Fiber: 2.6 g
• Protein: 36.3 g

Chicken Veggie Enchilada is Mexican cuisine.