Chicken Enchiladas Recipe - PCOS-Friendly Recipe

Name: Chicken Enchiladas Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: PCOS-Friendly
Ingredients: 2 cups diced cooked chicken; 2 cups (8 ounces) shredded Monterey Jack cheese; 1 can (2-1/4 ounces) sliced ripe olives, drained; 2 teaspoons dried parsley flakes; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/8 teaspoon pepper; 6 to 8 tortillas (8 inches)

Servings: 6

Lunch

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Ingredients

2 cups diced cooked chicken
2 cups (8 ounces) shredded Monterey Jack cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
2 teaspoons dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper
6 to 8 tortillas (8 inches)

Instructions

Combine first seven ingredients. Divide evenly among tortillas. Roll up and place, seam side down, in a 13-in. x 9-in. baking pan. For sauce, in a skillet, saute onion and green pepper in oil until tender. Add chilies, tomato sauce, chili powder, sugar and garlic powder; mix well. Pour over tortillas. Cover with foil. Bake at 350 ° for 30 minutes. Sprinkle with cheddar cheese and return to the oven for 10 minutes.

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Nutrition per Serving

Ingredients

Instructions

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