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Ingredientes
- 4 x -(up to)
- 5 x Boneless, skins less, chicken breasts
- 2 can (32-ounce) La Palmas green enchilada sauce
- 1 can Ortega chilis
- 1 ct (med) lowfat sour cream
- 12 ounce Monterey jack
- 8 ounce Cheddar
- 2 doz flour tortillas
Direcciones
- Cut chicken into bit size chunks. Cook in a skillet. While the chicken is cooking shred cheeses and mix them together. When chicken is done, add in 1 can green enchilada sauce, non-fat lowfat sour cream, chilis, and 1/2 the cheese mix. Cook over low heat till cheese is melted and it begins to thicken. Turn heat off.
- In a separate pan heat the other can of green enchilada sauce. When the enchilada sauce is heated take a flour tortilla and dip it in the green enchilada sauce. With tongs move it to a plate or possibly board and spoon in some of the chicken/lowfat sour cream/ chili mix. Add in a little cheese. Then roll up and place in a large casserole dish seam side down. Continue till casserole dish is filled or possibly you run out of tortillas. Then pour remaining chicken sauce (if there is any left), remaining green enchilada sauce and cheese on top. Bake at 350 for 15 min or possibly till cheese is melted.
- To make this meal low fat, I replace the regular lowfat sour cream with non-fat lowfat sour cream, the jack for low fat jack, and the cheddar with low fat cheddar. It tastes great either way. They chilis and the green sauce add in so much flavor which you do not even notice the difference.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 12 servings | |
| Calories 231 | |
| Calories from Fat 146 | 63% |
| Total Fat 16.55g | 21% |
| Saturated Fat 10.01g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 474mg | 20% |
| Potassium 154mg | 4% |
| Total Carbs 5.71g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.29g | 2% |
| Protein 14.94g | 24% |
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