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Add a photoServings: 12
Ingredients
- 6 to 8 chicken breasts
- 1 can (4 ounce.) minced olives
- 1 can (4 ounce.) lowfat milk diced green chilies
- 1 (16 ounce.) pkg. lowfat sour cream (light)
- 1 c. Cheddar cheese
- 1 c. Jack cheese
- 1 lg. can enchilada sauce
- 1 doz. flour tortillas
Directions
- Boil the chicken with dash of salt for 1 hour. Bone the chicken then chop to medium coarseness. Mix with olives, chilies and half of lowfat sour cream to make enchilada filling. Put a couple ounces (approximately) into a flour tortilla with some cheese and roll up. Place each rolled enchilada into a 13 x 9 x 2 baking dish. Cover with plenty of sauce, (not quite the whole can). Cover the baking dish and bake at 350 degrees for 20 to 30 min. Use extra lowfat sour cream to top enchiladas. Makes about 10 to 12 enchiladas.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 12 servings | |
| Calories 392 | |
| Calories from Fat 274 | 70% |
| Total Fat 30.65g | 38% |
| Saturated Fat 11.99g | 48% |
| Trans Fat 0.1g | |
| Cholesterol 92mg | 31% |
| Sodium 533mg | 22% |
| Potassium 268mg | 8% |
| Total Carbs 5.01g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 4.46g | 3% |
| Protein 23.69g | 38% |
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