Low fat chicken enchiladas
- Minutes to Cook:
- Number of Servings: 9
Ingredients
4 skinless, boneless chicken breast halves1 cup low fat sour cream1 cup sredded low fat cheddar cheese1 Tablespoon dried parsley1/2 teaspoon dried oregano1/2 teaspoon ground black pepper1/2 cup water1 Tablespoon chili powder1 1/2 Teaspoon garlic powder9 corn tortillas md about 6" diameter15 oz old el paso taco sauce3/4 Cup shredded low fat cheese
1. Pre Heat oven to 350 degrees F
2. Boil chicken breast until no longer pink. drain & shred.
3. In a medium, non-stick skillet over medium heat, combine shredded chicken, sour cream, cheddar cheese, parsley, oregano, and ground black pepper. Heat until cheese melts.
4. Stir sauce, water, chili powder, and garlic powder.
5. Roll even amounts of the mixture in the tortillas. Arrange in a 9X13 inch baking dish. Cover with the remaining sauce from pan and 3/4 cup cheddar cheese. Bake uncovered in the preheated oven 20 Minutes. Cool 10 minutes before serving.
serves 9 people
Number of Servings: 9
Recipe submitted by SparkPeople user DEBBIE12276.
2. Boil chicken breast until no longer pink. drain & shred.
3. In a medium, non-stick skillet over medium heat, combine shredded chicken, sour cream, cheddar cheese, parsley, oregano, and ground black pepper. Heat until cheese melts.
4. Stir sauce, water, chili powder, and garlic powder.
5. Roll even amounts of the mixture in the tortillas. Arrange in a 9X13 inch baking dish. Cover with the remaining sauce from pan and 3/4 cup cheddar cheese. Bake uncovered in the preheated oven 20 Minutes. Cool 10 minutes before serving.
serves 9 people
Number of Servings: 9
Recipe submitted by SparkPeople user DEBBIE12276.
Nutritional Info Amount Per Serving
- Calories: 179.2
- Total Fat: 6.1 g
- Cholesterol: 33.4 mg
- Sodium: 337.2 mg
- Total Carbs: 15.8 g
- Dietary Fiber: 2.1 g
- Protein: 15.1 g
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