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Chicken Enchilada Pizzas
By bug @< on December 14, 2003
0 Reviews
- Prep Time: 10 mins
- Total Time: 25 mins
- Serves: 4, Yield: 4 tortillas
About This Recipe
"This recipe is from my Betty Crocker "Fast and Flavorful" Cookbook. Great for a quick lunch or easy dinner. Cooks much faster than a pan of enchiladas!"
Ingredients
- 4 flour tortillas ( 8-10 inches in diameter)
- 1 tablespoon vegetable oil
- 1 medium onion, thinly sliced ( or diced)
- 2 cups chopped cooked chicken breasts
- 1/2 cup green chili salsa
- 1 (2 1/4 ounce) cans sliced ripe olives, drained
- 1/3 cup sour cream
- 2 cups shredded monterey jack cheese ( 8 oz)
Directions
- Heat oven to 400*.
- Place tortillas on ungreased cookie sheet.
- Bake till crisp, about 5-10 minutes.
- Meanwhile, heat oil in 10 inch skillet and cook onions (medium heat).
- Stir frequently until tender; remove from heat.
- Add chicken, salsa and olives.
- Spread sour cream evenly over tortillas.
- Top with chicken mixture, then cheese.
- Bake till cheese is melted, 5-8 minutes.
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Chicken Enchilada Pizzas (cont.)
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Nutrition Facts
Serving Size: 1 (255 g)
Servings Per Recipe: 4
- Amount Per Serving
- %
- Calories 551.6
- Calories from Fat 306
- 55%
- Amount Per Serving
- %
- Total Fat 34.0g
- 52%
- Saturated Fat 16.0g
- 80%
- Cholesterol 117.5mg
- 39%
- Sugars 3.0 g
- Sodium 885.9mg
- 36%
- Total Carbohydrate 22.4g
- 7%
- Dietary Fiber 2.3g
- 9%
- Sugars 3.0 g
- 12%
- Protein 38.6g
- 77%
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