Important Update: Calorie Count will be shutting down on March 15th. Please click here to read the announcement. Data export is available.

Chicken Enchiladas by Janet Recipe

Looking for an easy Chicken Enchiladas by Janet recipe? Learn how to make Chicken Enchiladas by Janet using healthy ingredients.


Submitted by janetmcq

Makes 8 servings



Homemade chicken enchiladas are made in advance and frozen to give yourself a fantastic healthy Mexican meal in the middle of the week (or whenever you don't feel like cooking)!

Recipe Ingredients for Chicken Enchiladas by Janet

16 oz Fresh Boneless Skinless Chicken Breasts
10.75 oz 98% Fat Free Cream of Chicken Soup
4 serving Onion (Chopped) 1 oz
1 serving Sliced Black Olives
4 oz Green Chilies
16 oz Light Sour Cream
6 oz Natural Monterey Jack Cheese

Recipe Directions for Chicken Enchiladas by Janet

  1. Add chicken breasts to saucepan, season with salt & pepper, cover with water and boil until cooked and tender (approximately 15 minutes). Cool chicken, then chop and set aside.

  2. Meanwhile, sautÚ onion and garlic in nonstick skillet until onion is clear.

  3. In medium size bowl, combine soup and sour cream together.

  4. Grate monterey jack and cheddar cheeses together; set aside.

  5. In a large mixing bowl, put chopped chicken and sauteed onions/garlic.

  6. Add one HALF of the soup mixture to chicken in bowl, along with green chilis, black olives and HALF of the grated cheeses. Combine and add salt and pepper to taste.

  7. Put wax paper down on counter and lay out all 8 tortillas. Evenly divide chicken mixture across all 8 tortillas. (I put mixture lengthwise on the right side of tortillas so I can roll up.)

  8. Rollup all the tortillas and divide between two 9" square baking pans (or however you want to freeze them. You can put all 8 in a 13X9" pan if you like!)

  9. Top with remaining soup mixture. I spread it out across the middle of each tortilla, leaving either end uncovered so that it will get a little crispy when you bake in the oven.)

  10. Sprinkle with remaining grated cheeses and freeze until ready for use.

  11. To cook: Thaw enchiladas. Cover with foil and heat in 350║ oven for 25 minutes. Remove foil, turn heat up to 400║ and cook another 5-10 minutes until bubbly/brown on top.

Categories

Chicken, Mexican

Nutrition Facts
Serving Size 248.7g
Amount Per Serving
Calories
227
Calories from Fat
110
% Daily Value*
Total Fat
12.2g
19%
Saturated Fat
4.3g
21%
Trans Fat
0.0g
Cholesterol
70mg
23%
Sodium
568mg
24%
Potassium
172mg
5%
Total Carbohydrates
8.0g
3%
Dietary Fiber
0.3g
1%
Sugars
0.3g
Protein
19.8g
Vitamin A 8% Vitamin C 8%
Calcium 31% Iron 0%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
42% confidence
D+
  Good points
  • Very low in sugar
  • High in calcium
  •   Bad points
  • High in sodium
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement