CSF Chicken Enchiladas

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Keyword chicken
Course Lunch/ Dinner
Cuisine Mexican
Servings 1
Calories 480 cal

Ingredients
  

  • 112 g Cooked chicken breasts boiled for 10 minutes for a quick cook
  • 2 tbsp Fat Free Cream Cheese
  • 90 g Green Chile Enchilada Sauce-Medium used Hatch brand
  • 13 g Green Onions chopped for garnish
  • 2 Corn or Wheat tortillas used La Tortilla Factory Green Chile Tortilla
  • 14 g Reduced Fat Mexican Blend Shredded Cheese Used Sprout’s Farmers Market brand
  • 100 g Italian Yellow Squash Diced

Instructions
 

  • Slice chicken into bite size pieces and place in a skillet on med/low heat.
    Since chicken is precooked you will be warming it through and melting the sauce into the chicken only.
    Add the cream cheese and 60g of the green chile sauce to the chicken followed by the squash
    Warm the tortillas on divide the chicken mixture onto the tortillas and roll with seam side down onto a plate.
    Top the remaining green chile sauce (30g) onto the enchiladas and sprinkle the shredded cheese and green onions on top.

Notes

 
 
 
 
 
 
 

Nutrition

Nutrition Facts
CSF Chicken Enchiladas
Serving Size
 
2 Enchiladas
Amount per Serving
Calories
480
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
4
g
25
%
Cholesterol
 
108
mg
36
%
Sodium
 
1640
mg
71
%
Carbohydrates
 
46
g
15
%
Fiber
 
4
g
17
%
Sugar
 
13
g
14
%
Protein
 
45
g
90
%
* Percent Daily Values are based on a 2000 calorie diet.
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