Rating: 3.5 stars
21 Ratings
  • 1 star values: 0
  • 2 star values: 4
  • 3 star values: 6
  • 4 star values: 4
  • 5 star values: 7

Rotisserie chicken and prechopped vegetables make this a quick casserole.

Recipe by Cooking Light August 2005

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Recipe Summary

Yield:
4 servings (serving size: 2 enchiladas, 1 tablespoon sour cream, and 1 tablespoon cilantro)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and pepper; sauté 2 minutes or until crisp-tender. Add enchilada sauce; bring to a boil. Cover, reduce heat, and simmer 5 minutes.

  • Combine chicken, 3/4 cup of cheese, and cumin, tossing well.

  • Wrap tortillas in paper towels; microwave at high 30 seconds or until warm. Spoon 1/4 cup chicken mixture in center of each tortilla; roll up. Place tortillas, seam sides down, in an 11 x 7-inch baking dish coated with cooking spray. Pour sauce mixture over enchiladas; broil 3 minutes or until thoroughly heated. Sprinkle remaining 1/4 cup cheese evenly over enchiladas, and broil for 1 minute or until cheese melts. Serve with sour cream and cilantro.

Nutrition Facts

364 calories; calories from fat 27%; fat 10.9g; saturated fat 4.9g; mono fat 2.9g; poly fat 1.4g; protein 29.7g; carbohydrates 37.2g; fiber 4.1g; cholesterol 70mg; iron 1.7mg; sodium 701mg; calcium 339mg.
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