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

Recipe by Oxmoor House August 2011

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Recipe Summary test

Yield:
6 servings (serving size: 1 enchilada)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

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

  • 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.

  • Young Chefs can:

  • Measure shredded zucchini

  • Count out tortillas

  • Older Chefs can:

  • Stir salsa and sour cream together

  • Assemble tortillas, and place in baking dish

Nutrition Facts

335 calories; fat 11.1g; saturated fat 5g; mono fat 2.8g; poly fat 0.8g; protein 27.9g; carbohydrates 31.9g; fiber 4.4g; cholesterol 68mg; iron 2.5mg; sodium 758mg; calcium 317mg.
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