Baked Chicken Enchiladas

Loaded with veggies, this quick weeknight dinner cooks up in just 15 minutes.

Yield: 6 servings (serving size: 1 enchilada)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 335
  • Calories from fat: 0.0%
  • Fat: 11.1g
  • Saturated fat: 5g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 27.9g
  • Carbohydrate: 31.9g
  • Fiber: 4.4g
  • Cholesterol: 68mg
  • Iron: 2.5mg
  • Sodium: 758mg
  • Calcium: 317mg

Ingredients

  • 1 cup bottled salsa, divided
  • 1 (8-ounce) carton light sour cream
  • 1 1/2 cups chopped cooked chicken breast (about 3/4 pound)
  • 2/3 cup shredded zucchini (about 1 medium)
  • 2/3 cup chopped tomato
  • 1/3 cup chopped green or red bell pepper
  • 1/3 cup chopped onion
  • 6 (7-inch) whole-wheat flour tortillas
  • Cooking spray
  • 3/4 cup (3 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese

Preparation

  1. 1. Preheat oven to 350°.
  2. 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.
  3. 3. Bake, uncovered, at 350° for 15 minutes. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts.
  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.
  5.  
  6. Young Chefs can:
  7. Measure shredded zucchini
  8. Count out tortillas
  9.  
  10. Older Chefs can:
  11. Stir salsa and sour cream together
  12. Assemble tortillas, and place in baking dish
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