- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 311.9
- Total Fat: 21.5 g
- Cholesterol: 56.8 mg
- Sodium: 579.8 mg
- Total Carbs: 13.9 g
- Dietary Fiber: 7.2 g
- Protein: 16.0 g
Low Carb Chicken EnchiladasSubmitted by: DMOSELEY081702
IntroductionIf you like enchiladas and want a low carb option then this is the recipe you need. Low carb tortilla wraps are used in this recipe. If you like enchiladas and want a low carb option then this is the recipe you need. Low carb tortilla wraps are used in this recipe.
1/4 cup (1/2 stick) unsalted butter
1 onion, sliced
1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces
1 can (4 ounces) diced green chiles, drained
3 ounces cream cheese
1/2 teaspoon salt
1/3 cup vegetable oil
10 low carb fajita-size flour tortillas
1/3 cup half-and-half
1 cup shredded Monterey Jack cheese
2. Melt butter in large nonstick skillet over medium heat. Add onion; cook, stirring, for 5 minutes. Turn off heat; stir in chiles, cream cheese and salt.
3. Heat oil in a small skillet over medium-high heat. Add a tortilla and cook for a few seconds until tortilla becomes limp. Remove to a paper-towel-lined tray. Repeat with all of the tortillas.
4. Spoon 1/3 cup filling down the center of each tortilla. Roll and set, seam-side down, in prepared baking dish. Drizzle evenly with half-and-half and sprinkle with shredded cheese.
5. Bake, uncovered, at 350 degress for 23 minutes or until top is golden. Cool slightly before serving.
Makes 10 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user DMOSELEY081702.