- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 237.6
- Total Fat: 11.0 g
- Cholesterol: 46.3 mg
- Sodium: 703.3 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 4.1 g
- Protein: 21.5 g
Low Carb Chicken & Cheese EnchiladasSubmitted by: LAURAMASON
IntroductionMade with low carb wraps and light cottage cheese and sour cream. They are a little time consuming to make due to the individual wrapping, but well worth it. Serve with a nice spinach salad. Yum! Made with low carb wraps and light cottage cheese and sour cream. They are a little time consuming to make due to the individual wrapping, but well worth it. Serve with a nice spinach salad. Yum!
1 1/2 pounds chicken breast
Cajun Spice blend
1 cup light sour cream
1 cup whipped cottage cheese (1%)
1 3/4 cup Cheddar/Pepper Jack Cheese Blend (finely shredded) I used Heluva-Good cheese.
15 Wrap-itz Low Carb Tortilla wraps
2 cans Enchilada Sauce (10 oz) I used Ortega.
2 bunches green onions, finely chopped
Shred the chicken meat and mix it with the sour cream, cottage cheese. Season with more onion powder, garlic powder, cajun spice, and nutmeg to taste.
Gently mix in 1 cup of the shredded cheese blend. Scoop about 1/3 cup of the mixture into each tortilla wrap, sprinkle with a little chopped green onion and roll. Place in a foil lined baking pan. Continue with all 15 wraps.
Pour the Enchilada sauce evenly over all the enchiladas and top with the remaining 3/4 cup of cheese.
Bake in a pre-heated 350 degree oven for about 30-45 minutes, or until hot through. You may want to cover the pan with foil for the last 15 minutes if the top is getting too brown.
Makes 15 enchiladas.
Number of Servings: 15
Recipe submitted by SparkPeople user LAURAMASON.