Stuffed Chicken Breasts with Enchilada Sauce

  • Yield: 6 to 8 servings


2pounds boneless skinless chicken breasts
1-- (4-ounce) can green chiles, drained
2tablespoons minced garlic
4ounces reduced-fat Monterey Jack cheese, cut into slices
1 1/2cups bread crumbs
1tablespoon chili powder
1teaspoon ground cumin
-- Salt and pepper to taste
1cup fat-free sour cream
1-- (14-ounce) can enchilada sauce
1cup corn (thawed if using frozen)
-- Sliced green onions


  1. Spread each piece of chicken with the green chiles and garlic.  Top with cheese slice and roll up.  Secure with toothpick if needed.  Combine bread crumbs, chili powder, cumin, salt and pepper.  Dip each chicken roll in sour cream and roll in crumb mixture.  Place breasts, seam side down, in baking dish.  Chill for at least 1 hour.
  2. Preheat oven to 400F.
  3. Mix enchilada sauce with corn and pour enchilada sauce over chicken.  Cook for 45 minutes or until chicken is done.  Sprinkle with green onions before serving.


Nutritional Info *per serving

  • Calories 328
  • Fat 5g
  • Saturated Fat 2g
  • Cholesterol 78mg
  • Sodium 964mg
  • Carbohydrate 31g
  • Fiber 3g
  • Protein 36g