Yield
6 servings (serving size: 1 enchilada)

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine 1/2 cup salsa and sour cream in a small bowl. Combine chicken and next 4 ingredients in a large bowl. Spread 2 tablespoons salsa mixture over each tortilla. Spoon 1/2 cup chicken mixture evenly down center of each tortilla; roll up. Place rolls, seam sides down, in a 13 x 9–inch glass or ceramic baking dish coated with cooking spray. Top with remaining 1/2 cup salsa.

Step 3

Bake, uncovered, at 350° for 15 minutes. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts.

Step 4

Nutrition note: Wrap It Up Whole-wheat tortillas are a great way to add some fun to ordinary sandwiches and snacks. Forget the bread, and try sandwich fixings like turkey, ham, cheeses, hummus, and veggies wrapped in a tortilla. Or be more adventurous with tossed salads, scrambled eggs, or peanut butter and banana slices. Opt for whole-wheat or whole-grain tortillas with 3 grams of fat or less to maximize nutrient content, and watch the size and calorie content. Some tortillas can have up to 300 calories each! Smaller whole-grain taco or fajita-size tortillas (6-inch or 7-inch) are usually perfect for kids and typically have around 130 calories and 3 to 5 grams of fiber.

Step 5

 

Step 6

Young Chefs can:

Step 7

Measure shredded zucchini

Step 8

Count out tortillas

Step 9

 

Step 10

Older Chefs can:

Step 11

Stir salsa and sour cream together

Step 12

Assemble tortillas, and place in baking dish

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