These chicken enchiladas are fast, easy to make, and pack plenty of muscle building protein! Serve them to your friends at your next get together and listen to them rave about the goodness. They will never know that they are easy on the waistline. Leftovers taste great too.

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Name: Cheezy Chicken Enchiladas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 20 oz Old El Paso Mild Enchilada Sauce; 6 Whole Wheat Tortillas; 12 oz Precooked Chicken Breast; 1 1/2 cups Shredded Reduced Fat Mexican Cheese; 2 tsp. Cumin; Salt & Pepper

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INGREDIENTS

20 oz Old El Paso Mild Enchilada Sauce
6 Whole Wheat Tortillas
12 oz Precooked Chicken Breast
1 1/2 cups Shredded Reduced Fat Mexican Cheese
2 tsp. Cumin
Salt & Pepper

Servings

INSTRUCTIONS

Preheat your oven to 400 degrees and grease a 9x13 baking dish.

Chop or shred the pre-cooked chicken breast. Add the chicken to a mixing bowl, season with cumin and a little salt & pepper. Add 1/3 cup of enchilada sauce and 3/4 cup cheese.

Evenly distribute the chicken mixture onto your six tortillas (2 ounces of chicken per tortilla). Roll them up and place into the casserole dish. Dump the remaining enchilada sauce over each of the enchiladas.Sprinkle the rest of the shredded cheese (3/4 cup) on top of the enchiladas.

Bake at 400 degrees for approximately 15 minutes (or until cheese is melted and enchiladas are hot throughout).

*Note - You can vary the amount of chicken used but ideally you want about 2 - 2.5 oz. chicken per enchilada. Once I used 3.2 oz. per enchilada and it was too much.

NOTES

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Cheezy Chicken Enchiladas

20 oz Old El Paso Mild Enchilada Sauce
6 Whole Wheat Tortillas
12 oz Precooked Chicken Breast
1 1/2 cups Shredded Reduced Fat Mexican Cheese
2 tsp. Cumin
 Salt & Pepper

Preheat your oven to 400 degrees and grease a 9x13 baking dish.

Chop or shred the pre-cooked chicken breast. Add the chicken to a mixing bowl, season with cumin and a little salt & pepper. Add 1/3 cup of enchilada sauce and 3/4 cup cheese.

Bake at 400 degrees for approximately 15 minutes (or until cheese is melted and enchiladas are hot throughout).

*Note - You can vary the amount of chicken used but ideally you want about 2 - 2.5 oz. chicken per enchilada. Once I used 3.2 oz. per enchilada and it was too much.

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Nutrition

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Serving Size: 1 Serving (316g)
Recipe Makes: 6 Servings

Calories: 518
Calories from Fat: 103 (20%)

Amt Per Serving		% DV

	Total Fat 11.5g	15 %
	Saturated Fat 2g	10 %
	Monounsaturated Fat 2.9g
	Polyunsanturated Fat 3.3g
Cholesterol 47.6mg		15 %
Sodium 676.6mg		23 %
Potassium 450.9mg		12 %
Total Carbohydrate 73.5g		22 %
	Dietary Fiber 10.4g	42 %
	Sugars, other 63.1g
Protein 26.3g		38 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 518

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