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Light Enchiladas

Healthycooking's picture
  Vegetable cooking spray 1 Tablespoon
  Skinless boneless chicken breast halves 16 Ounce, cut into bite-size pieces (4 Breast Halves, 4 Ounces Each)
  Chopped onion 3⁄4 Cup (12 tbs)
  Sweet red pepper 1 , seeded and chopped
  Green pepper 1 Large, seeded and chopped
  Chopped fresh cilantro 1 1⁄2 Tablespoon
  Canned pinto beans 32 Ounce, drained and mashed (2 Cans, 16 Ounces Each)
  Canned no salt added tomatoes 14 1⁄2 Ounce, undrained and chopped (1 Can)
  No salt added tomato sauce 8 Ounce (1 Can)
  Canned green chiles 4 Ounce, drained (1 Can)
  Pepper 1⁄4 Teaspoon
  8 inch flour tortillas 10
  Shredded low fat monterey jack cheese 3 Ounce

Coat a nonstick skillet with cooking spray; place over medium-high heat until hot.
Add chicken; saute 2 minutes or until lightly browned.
Add onion and next 3 ingredients; saute 3 minutes or until chicken is done.
Remove from heat.
Add beans; stir.
Combine tomato and next 3 ingredients in a bowl; stir.
Spoon 1/3 cup tomato mixture into a 13- x 9- x 2-inch baking dish coated with cooking spray.
Set remaining tomato mixture aside.
Place a damp paper towel in center of a sheet of aluminum foil.
Stack tortillas on paper towel.
Cover stack with another damp paper towel; seal foil.
Bake at 250° for 10 minutes.
Spoon chicken mixture evenly down centers of tortillas.
Roll tortillas; place, seam side down, in prepared dish.
Pour remaining tomato mixture over tortillas.
Cover and bake at 350° for 30 minutes or until thoroughly heated.
Uncover and sprinkle with cheese.
Bake 5 minutes or until cheese melts.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2916 Calories from Fat 490

% Daily Value*

Total Fat 54 g82.7%

Saturated Fat 3.7 g18.3%

Trans Fat 0.1 g

Cholesterol 263.9 mg88%

Sodium 7155.1 mg298.1%

Total Carbohydrates 407 g135.5%

Dietary Fiber 71.2 g284.7%

Sugars 49.5 g

Protein 183 g366.1%

Vitamin A 152% Vitamin C 658.4%

Calcium 58.2% Iron 81.8%

*Based on a 2000 Calorie diet

Light Enchiladas Recipe