CSF Chicken Enchiladas
Ingredients
- 112 g Cooked chicken breasts boiled for 10 minutes for a quick cook
- 2 tbsp Fat Free Cream Cheese
- 90 g Green Chile Enchilada Sauce-Medium used Hatch brand
- 13 g Green Onions chopped for garnish
- 2 Corn or Wheat tortillas used La Tortilla Factory Green Chile Tortilla
- 14 g Reduced Fat Mexican Blend Shredded Cheese Used Sprout’s Farmers Market brand
- 100 g Italian Yellow Squash Diced
Instructions
- Slice chicken into bite size pieces and place in a skillet on med/low heat. Since chicken is precooked you will be warming it through and melting the sauce into the chicken only.Add the cream cheese and 60g of the green chile sauce to the chicken followed by the squashWarm the tortillas on divide the chicken mixture onto the tortillas and roll with seam side down onto a plate.Top the remaining green chile sauce (30g) onto the enchiladas and sprinkle the shredded cheese and green onions on top.
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Nutrition
Nutrition Facts
CSF Chicken Enchiladas
Serving Size
2 Enchiladas
Amount per Serving
Calories
480
% Daily Value*
Fat
11
g
17
%
Saturated Fat
4
g
25
%
Cholesterol
108
mg
36
%
Sodium
1640
mg
71
%
Carbohydrates
46
g
15
%
Fiber
4
g
17
%
Sugar
13
g
14
%
Protein
45
g
90
%
* Percent Daily Values are based on a 2000 calorie diet.
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