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Nancy's Kitchen - Tried and Tested Recipes
Chicken Enchiladas

Chicken Enchiladas

1 pound chicken breast tenders, rinsed and patted dry
1 (15-ounce) can red or green enchilada sauce
8 (6-inch) reduced-carbohydrate flour tortillas
1 1/4 cups reduced-fat shredded Colby-Jack cheese, divided

Coat a medium nonstick skillet with cooking spray. Brown chicken tenders. Transfer chicken to 4- to 5-quart slow cooker. Add enchilada sauce. Cook on LOW 3 to 4 hours, or until chicken shreds easily. Remove chicken from sauce and shred, reserving enchilada sauce.

Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.

Coat a medium nonstick skillet with cooking spray. Transfer reserved enchilada sauce to skillet and heat over medium-high heat. Immediately dip tortillas in sauce, fill with 2 tablespoons chicken, and 2 tablespoons cheese. Roll tightly and arrange in prepared baking dish. Sprinkle with remaining cheese.

Bake about 15 minutes, or until cheese is melted.
Makes 8 servings
bill, alb. 

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