member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Terry Ward      

    Family-Style Chicken Enchiladas

    Source of Recipe

    WW-Take-Out Tonight

    List of Ingredients

    • 1 teaspoon olive oil
    • 3 (1/4-pound) skinless boneless chicken breast, cut into 1/2-inch-thick strips
    • 2 onions, sliced
    • 2 cloves garlic, minced
    • 1/2 teaspoon adobo seasoning
    • 1 (19-ounce) can enchilada sauce
    • 4 (8-inch) fat-free flour tortillas
    • 1/2 cup shredded reduced-fat cheddar cheese
    • 4 small ripe olives, sliced


    1. Preheat oven to 375 degrees. Spray a 7 x 11-inch baking dish with nonstick spray; set aside.

    2. Heat a large nonstick skillet over medium-high heat. Swirl in the oil, then add the chicken. Cook, turning occasionally, until browned, about 8 minutes. Transfer the chicken to a plate.

    3. Add the onions, garlic, and seasoning to the skillet. Cook over medium heat, stirring occasionally, until the onions are tender, about 8 minutes. Stir in the chicken and 1/2 cup of the enchilada sauce; heat through.

    4. Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes.

    5. Fill each tortilla with one-fourth of the chicken mixture. Roll up and place, seam-side down, in the baking dish. Spoon the remaining enchilada sauce over the top. Sprinkle with the cheddar cheese and olives. Cover with foil and bake 15 minutes. Uncover and bake until the edges of the enchiadas just begin to brown and the cheese is melted and bubbly, about 10 minutes longer. Let stand 5 minutes before serving.

    6. Per serving: (1 enchilada): 342 cal, 9g fat, 55mg chol, 738mg sod, 40g carb, 2g fiber, 25g pro, 207mg calc. Points: 7.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |