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Easy Chicken Enchilada Boats

3 Ratings
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Serves: 8 (1 boat each)

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All you need:

  • 1 pound boneless skinless chicken breasts
  • 1 (10 oz) can Old El Paso enchilada sauce
  • 1 (4.5 oz) can Old El Paso chopped green chiles
  • 8 Old El Paso Stand 'N Stuff soft flour tortillas
  • 1 c. shredded Monterey Jack cheese
  • Make it FRESH toppings, if desired

All you do:

  1. Heat oven to 350 degrees.
  2. In 8-inch skillet, cook chicken over medium-high heat. Cut into small pieces. In medium bowl, stir together chicken, enchilada sauce and chiles. Spoon into tortillas; top with cheese. Place on ungreased cookie sheet.
  3. Bake 8 to 10 minutes or until bubbly. Make it FRESH with desired toppings.
  4. Ideas for make it FRESH toppings: sour cream, avocado, pickled red onions, fresh cilantro leaves.
  5. Tip: If you are running short on time, rotisserie chicken works great in this recipe as well. It is already cooked, so all you need to do is shred the chicken, then continue as directed in recipe!

Daily Values:

4% vitamin A 15% calcium
4% vitamin C 6% iron

Nutrition Facts per serving:

Calories: 210 Protein: 17g
Carbohydrate: 15g Saturated Fat: 4g
Cholesterol: 50mg Sodium: 530mg
Dietary Fiber: 0g Trans fats: 0g
Fat: 9g
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