Friday, March 1, 2013
Easy Chicken Enchiladas
1 to 1 1/2 pounds chicken breast
1 can Rotel
1 small can green chilies
1 can verde sauce (or green enchilada sauce)
10 small flour tortillas
10 T shredded colby jack cheese
Cook the chicken in the Rotel and green chilies in the crockpot until well done. Shred with fork. Layout the 10 tortillas, and evenly divide the chicken mixture among them, draining it as you place it on the tortillas. Spray a 9x13 pan with cooking spray, then roll the tortillas and place them in the pan with sides touching. Cover in verde sauce and place one table spoon of cheese on top of each one. Bake at 375 for about 20 minutes or until cheese has melted and sauce is bubbly. Top with salsa and cilantro.
I've calculated the calories based on the brands, sizes, etc. that I used.
For one enchilada:
This does not include the salsa.