- 8
Ingredients
- 8 (6-inch) corn tortillas
- Cooking spray
- 1-1/2 Tbsp chopped onion
- 1-1/2 Tbsp chopped fresh cilantro
- 1 jalapeño pepper, seeded and chopped
- 3 c shredded cooked chicken breast
- 3 (10-oz) cans enchilada sauce, divided
- 1-1/2 c (6 oz) shredded sharp cheddar cheese
- 1/2 c diced tomato
- 1/3 c sliced ripe olives
- 4 c shredded iceberg
Preparation
Step 1
Preheat oven to 350º.
Wrap tortillas in aluminum foil; bake at 350º for 15 minutes.
While tortillas bake, coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion, cilantro and jalapeño; sauté until onion is tender. Add chicken and 1 can enchilada sauce; cook 5 minutes.
Spoon chicken mixture evenly down centers of tortillas. Toll tortillas; place, seam sides down, in a 13- x 9-inch baking dish. Heat remaining 2 cans enchilada sauce in a saucepan; pour over enchiladas, and top with cheese.
Bake for 10 minutes or until enchiladas are thoroughly heated and cheese melts.
Sprinkle evenly with tomato and olives. Serve over lettuce.
Each serving is 21 g of carbs.
From MyRecipies.com