Chicken Enchiladas

Oxmoor House
2 servings.


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Vegetable cooking spray
1/2 teaspoon vegetable oil
1/4 cup chopped green onions
1 teaspoon minced garlic
1/2 cup water
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
2 (8-ounce) cans no-salt-added tomato sauce
4 (6-inch) corn tortillas
2 (4-ounce) skinned, boned chicken breast halves, cooked without salt and thinly sliced
1/4 cup (1 ounce) shredded reduced-fat Monterey Jack cheese, divided
1/4 cup (1 ounce) shredded reduced-fat Cheddar cheese, divided
2 tablespoons nonfat sour cream alternative


Coat a nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add green onions and garlic; saute 2 minutes. Add water and next 3 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.

Wrap tortillas in aluminum foil; bake at 325° for 12 minutes. Combine 1/4 cup tomato sauce mixture, chicken, and 1 tablespoon of each cheese. Spoon chicken mixture evenly down center of tortillas; roll up tortillas.

Spread 1/4 cup tomato sauce mixture in an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Arrange tortillas, seam side down, over sauce. Top tortillas with remaining tomato sauce mixture. Cover and bake at 350° for 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, an additional 5 minutes. Top with sour cream.

Created date

August 2009

Nutritional Information

Calories 453
Caloriesfromfat 24 %
Fat 11.9 g
Satfat 4.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 40.9 g
Carbohydrate 45.8 g
Fiber 0.0 g
Cholesterol 89 mg
Iron 0.0 mg
Sodium 420 mg
Calcium 0.0 mg