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Chicken Enchiladas Recipe
|Fat free sour cream||1 3⁄4 Cup (28 tbs)|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Minced cilantro||1⁄3 Cup (5.33 tbs)|
|Minced jalapeno chili pepper||1 Tablespoon|
|Ground cumin||1 Teaspoon|
|Vegetable oil||1 Tablespoon|
|Boneless skinless chicken breasts||12 Ounce, cut into strips|
|Minced garlic||1 Teaspoon|
|Flour tortillas||8 (8 Inch)|
|Shredded reduced fat cheddar cheese||4 Ounce (1 Cup)|
|Bottled chunky salsa||1 Cup (16 tbs)|
|Ripe tomato||1 Small, chopped|
Serving size: Complete recipe
Calories 2085 Calories from Fat 614
% Daily Value*
Total Fat 69 g105.8%
Saturated Fat 22.5 g112.3%
Trans Fat 0.1 g
Cholesterol 297.4 mg
Sodium 4961 mg206.7%
Total Carbohydrates 220 g73.4%
Dietary Fiber 11.6 g46.2%
Sugars 25.2 g
Protein 147 g293.6%
Vitamin A 174% Vitamin C 148.2%
Calcium 186% Iron 75.7%
*Based on a 2000 Calorie diet
Spray a 13x9x3-inch baking dish with nonstick cooking spray.
In a small bowl, mix together the sour cream, green onions, cilantro, jalapeno pepper and cumin.
Spray a large nonstick skillet with the cooking spray, pour in the oil and heat over medium-high heat.
Add the chicken and garlic and saute for 4 minutes or until the juices run clear when the chicken is pierced with a fork.
Divide the chicken strips among the 8 tortillas, placing them down the center of the tortillas.
Top with the sour cream mixture, then roll them up and place them, seam side down, in the baking dish.
Sprinkle with the cheese, cover with foil and bake for 30 minutes or until bubbly.
Spoon the salsa in a strip down the center and sprinkle the salsa with the tomato.
Garnish with the sprigs of cilantro, if you wish