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Wendy's Low-Fat Chicken Enchiladas

1 Hour 30 Minutes
1 Hr 30 Min Cook
What You Need
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1 serving
Original recipe yields 1 serving
4 boneless skinless chicken breasts (fresh or frozen)
1 onion, quartered
2-3 cloves garlic, peeled
2 cups low-fat, low-sodium chicken broth
1 container (16 oz.) fresh salsa (your heat preference)
Salt and pepper, if desired
1 extra large can red enchilada sauce
20-24 corn tortillas
8 oz cheddar cheese, shredded (or your favorite)
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Let's Make It
1
Place chicken breasts, onion, garlic and chicken broth in a medium saucepan on stove over medium heat. Simmer, about 30 minutes, or until chicken is cooked through and can be shredded. Remove chicken from pan and discard onion, garlic and broth. Shred the chicken using 2 forks. Return the chicken to the saucepan and add the entire container of salsa. Simmer on low until heated through.
2
While salsa and chicken mixture is heating, preheat oven to 350 degrees F. Spray a 9x13 inch baking pan with non-stick cooking spray. Shake can of enchilada sauce well before opening. Using a ladle, pour 2-3 ladles full of enchilada sauce in bottom of baking pan. Heat a small skillet on the stove and place one tortilla at a time in the skillet to heat it pliable. (I use this method instead of heating my tortillas in oil to cut the fat.) Chicken mixture should be heated through. Remove from heat and prepare to assemble enchiladas.
3
Remove one tortilla from the skillet and replace with another. Place the warm tortilla in the bottom of the baking pan and turn it once to coat with enchilada sauce. Add more sauce as needed to coat the tortilla but don't let it get so soggy that it falls apart. Place about 1/3 cup chicken/salsa mixture in the tortilla and 1 tablespoon or so of shredded cheese. Roll enchilada so that seam is down and push to top of pan to make room for next enchiladas. Repeat until the pan is full, adding enchilada sauce as needed to cover. When finished rolling enchiladas, top with more cheese.
4
Bake for about 25-30 minutes in preheated oven. Cheese should be melted and enchilada sauce bubbling when ready to serve.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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