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Recipes

Chicken Enchiladas

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INGREDIENTS

  • 1-1/2 cups taco sauce, divided
  • 1 chicken, boneless, skinless breast half, cooked and shredded
  • 1 cup (4 oz.) Sargento® Bistro® Blends Shredded Taco Cheese, divided
  • 3/4 cup plain nonfat yogurt, divided
  • 1/2 cup quartered zucchini slices
  • 3 Tbsp. minced jalapeño peppers
  • 6 (6-inch) corn tortillas
  • 2 Tbsp. minced fresh cilantro
 

DIRECTIONS

  • 1

    Pour 1/2 cup taco sauce in bottom of medium baking dish. Combine chicken, 1/2 cup cheese, 1/2 cup yogurt, zucchini and jalapeños.

  • 2

    Wrap tortillas in plastic wrap; microwave on HIGH 30 seconds or until softened. Spread 1/4 cup chicken mixture down center of each tortilla. Roll up; place seam-side down in baking dish.

  • 3

    Pour remaining 1 cup taco sauce over tortillas; spread to cover evenly. Sprinkle with remaining 1/2 cup cheese. Cover with foil; bake in preheated 400°F oven 20 minutes or until cheese is melted and filling is hot. Top with remaining yogurt. Sprinkle with cilantro.

Chicken Enchiladas

SUMMARY

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Yield: Serves: 3

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 3

Amount Per Serving

Calories 404

Total Fat 13.6g

Saturated Fat 7.7g

Trans Fat 3.6g

Polyunsaturated Fat 1.1g

Cholesterol 48g

Sodium 952g

Carbohydrates 40g

Protein 20g

Dietary Fiber 3g

Vitamin A 25g

Vitamin C 5g

Calcium 473g

Iron 1g