Nutrition balance score
Unbalanced
Glycemic Index
32
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories877.2 kcal (44%)
Total Fat53.4 g (76%)
Carbs55.1 g (21%)
Sugars7.5 g (8%)
Protein44 g (88%)
Sodium2409.7 mg (120%)
Fiber6.2 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1 cuprotisserie chicken
shredded
1 cupscheddar cheese shredded
4flour tortillas
for corn tortillas, warm to make pliable
1can green enchilada sauce
Toppings
Instructions
Preheat the oven to 450°F
Step 1
OPTIONS: Add any filling you would like—shredded zucchini, chopped cilantro, or olives. Left over steak, beef of pork roast, or shrimp work great too. Top with avocado or tomatoes.
Step 2
Combine chicken & cheddar in mixing bowl. Pour 1/4 C enchilada sauce in bottom of baking dish ( for freezer meal in foil bread loaf pan).
Step 3
Dip tortilla in sauce to cover both sides; place 2-3 T of mixture into a tortilla. Roll up to form enchilada and place seam-side down on baking pan.
Step 4
Repeat with remaining filling & tortillas. Top with extra cheddar cheese.
Step 5
Place in oven (10 min.) until cheese is melted inside. (Or cover with foil & freeze.)
Step 6
FREEZING— Make an extra aluminum loaf pan of this recipe for the freezer. —-and/or—-save leftover enchilada sauce by pouring extra into ice cube trays. Once frozen, put cubes in labeled & dated zip bag.
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