SparkPeople Advertisers Keep the Site Free

4.7 of 5 (6)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 212.1
  • Total Fat: 3.3 g
  • Cholesterol: 14.9 mg
  • Sodium: 802.1 mg
  • Total Carbs: 37.6 g
  • Dietary Fiber: 12.6 g
  • Protein: 17.7 g

View full nutritional breakdown of Low Fat Chicken Enchiladas calories by ingredient
Report Inappropriate Recipe

Low Fat Chicken Enchiladas

Submitted by: BEKAHJF

Introduction

Very basic and low fat recipe for spicy and rich enchiladas Very basic and low fat recipe for spicy and rich enchiladas
Number of Servings: 12

Ingredients

    1 Can Yellow Corn
    1 Can Black Beans
    1 Can Kidney or chili beans
    10 oz. diced or shredded chicken
    1.5 cups bronw rice (cooked)
    1 packet taco seasoning
    12 small low carb/low fat wheat tortillas
    3/4 cup fat free cheese
    1 large can tomato soup
    3/4 cup salsa
    1/3 cup jalapenos (jar/sliced)

Directions

1 Can Yellow Corn
1 Can Black Beans
1 Can Kidney or chili beans
10 oz. diced or shredded chicken - fully cooked
1.5 cups bronw rice (cooked)
1 packet taco seasoning

Combine ingredients in large bowl into the stuffing mix for the tortillas.

12 small low carb/low fat wheat tortillas

Put a large portion of stuffing mixture into each tortilla and roll. place ina glass baking dish until the dish is full, you wnat a dish big enough for all with some space in between the rolls so they are not tightly packed in so the sauce can get in between them during baking.

3/4 cup fat free chaddar

sprinkle over enchiladas prior to sauce being poured on, fat free cheese doesn't melt very well so this helps it not bake on top like a crust which is when it typically comes out crispy.

1 large can tomato soup
3/4 cup salsa
1/3 cup jalapenos (jar/sliced)

Combine in sauce pan to taste and heat, pour over completed enchiladas as sauce.

Bake covered for 30 minutes until hot (I cover mine in foil)

Number of Servings: 12

Recipe submitted by SparkPeople user BEKAHJF.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe

  • Great recipe:) I used pinto beans instead of kidney cause it's what I had. Also used Enchilada sauce instead of soup, salsa, and jalapenos. Added some homemade pico de gallo into stuffing mixture cause I had it. Also added taco seasoning with a little water into stuffing ingredients over heat. - 3/2/10

    Was this review helpful?   yes  No
  • I loved the stuffing in this recipe, but the tomato soup made it a bit too heavy tasting for me. I will make this again, but I think I will use prepared enchilada sauce next time. - 2/28/10

    Was this review helpful?   yes  No
  • This was so easy and delicious! - 2/3/10

    Was this review helpful?   yes  No
  • Pretty good recipe. Excellent tip for when to spread the cheese. - 1/26/10

    Was this review helpful?   yes  No
  • delicious recipe. Thanks :) - 1/13/10

    Was this review helpful?   yes  No
  • Great Recipe! It has become a staple in our house! - 1/11/10

    Was this review helpful?   yes  No