Chicken Enchilada

30 min

Prep Time

30 min

Cook Time

1 hr

Total Time

Servings

Convert Ingredient Measure

Ingredients

20

oz

Chicken Breast, skinless, boneless, thawed, raw

2 1/2

cup

Bell Pepper, green, fresh, chopped

1/2

cup

Onion, White, fresh, chopped

1/2

cup

Four Cheese Mexican Blend, shredded low fat

2 1/2

cup

Enchilada Sauce, green

20

each

Corn Tortillas, white, 6''

3 3/4

tsp

Olive Oil

Nutrition Info

213.74 g / 7.63 oz per serving.

Recipe Label

Instructions

1. Preheat oven to 325°F.
2. Cut chicken into cubes.
3. Saute vegetables & chicken until tender & chicken reaches 165°F,
4. Divide mixture into yield servings - place a spoonful on each tortilla shell.
5. Roll up tortillas & place next to each other in baking pan or hotel pan.
6. Pour enchilada sauce over rolled tortillas.
7. Sprinkle with shredded cheese & cover with foil.
8. Bake for 20-30 minutes.
9. Serve 2 enchiladas per serving.

Notes

** Red enchilada sauce may be used as a substitution.