University of Illinois Extension
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Chicken Enchiladas
Total : 45 min Prep : 15 min


  • 9 ounces chicken, chopped, cooked
  • 1 small onion, chopped
  • ½ cup shredded part skim mozzarella
  • 2 cups shredded cabbage
  • 5 8” tortillas
  • 1 can diced tomatoes with green chilies, lightly drained
  • ¼ cup Parmesan cheese
  • Non-stick spray


  1. Preheat oven to 350°F. Spray 9 by 12” baking dish with non-stick spray.
  2. Combine chicken, onion, cabbage and mozzarella in a large bowl.
  3. Place about ½ cup chicken mixture on tortilla, spreading mixture to form a line across largest width. Roll ingredients in tortilla and place in a baking dish.
  4. Top tortillas with tomato and sprinkle with Parmesan cheese. Cover with aluminum foil.
  5. Bake for 30 minutes.
Exchange: 2 starch, 3 lean fats, 1 fat
Carbohydrate Units: 2
Nutrition Facts
Servings per Recipe:
8 servings
 Amount Per Serving
 Calories 306      Calories from Fat 82
% Daily Value 
14% Total Fat 9g
15% Cholesterol   45mg
36% Sodium   868mg
11% Total Carbohydrate   32g
0%   Dietary Fiber   0g
0%   Sugars   0g
42% Protein   21g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: