Mexican

Chicken Enchiladas

Prep Time: 10 min  |  Cook Time: 20 min  |  Servings: 3  |  Calories: 406
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Chicken Enchiladas
Prep Time
10 min
Cook Time
20 min
Servings
3
Calories
406

Ingredients
  • 1-1/2 cups taco sauce, divided
  • 1 chicken, boneless, skinless breast half, cooked and shredded
  • 1 cup (4 oz.) Sargento® Shredded Taco Cheese, divided
  • 3/4 cup plain nonfat yogurt, divided
  • 1/2 cup quartered zucchini slices
  • 3 Tbsp. minced jalapeno 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.

Serving Size 3

Calories 406

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 13.80g 21%
Sat. Fat 7.90g 39%
Mono Unsat. Fat 3.60g
Poly Unsat. Fat 1.10g
Cholesterol 49mg 16%
Sodium 970mg 40%
Amount/Serving%DV*
Total Carbohydrate 40g 13%
Dietary Fiber 3g 12%
Sugars 0g
Protein 20g
Amount/Serving%DV*
Vitamin A 25RE
Vitamin C 5mg 8%
Calcium 474mg 47%
Iron 1mg 6%