Fiesta Chicken Enchiladas (Lighter Version)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 small onion, chopped 1 clove garlic, minced 3 med to lg. chicken breasts; 1 1/4 cup thick 'n chunky salsa, divided 8 oz. light cream cheese, cubed 2 tbsp. chopped cilantro 1 tbsp. taco seasoning 1 cup shredded light cheddar cheese, divided 10 flour low carb tortillas
PREHEAT oven to 350°F.
Dice chicken into 1/4 inch chunks.
Heat large skillet and add butter on medium heat. Add chicken and cook through. Add onions and garlic; cook and stir 2 min. Add 1/4 cup of the salsa, cream cheese and cilantro; mix well. Cook until heated through, stirring occasionally. Add 1/2 cup of the shredded cheese; mix well.
SPOON about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining 1 cup salsa and remaining 1/2 cup shredded cheese.
BAKE 15 to 20 min. or until heated through.
Number of Servings: 10
Recipe submitted by SparkPeople user DREAMVISION.
Dice chicken into 1/4 inch chunks.
Heat large skillet and add butter on medium heat. Add chicken and cook through. Add onions and garlic; cook and stir 2 min. Add 1/4 cup of the salsa, cream cheese and cilantro; mix well. Cook until heated through, stirring occasionally. Add 1/2 cup of the shredded cheese; mix well.
SPOON about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining 1 cup salsa and remaining 1/2 cup shredded cheese.
BAKE 15 to 20 min. or until heated through.
Number of Servings: 10
Recipe submitted by SparkPeople user DREAMVISION.
Nutritional Info Amount Per Serving
- Calories: 294.6
- Total Fat: 10.2 g
- Cholesterol: 62.1 mg
- Sodium: 818.4 mg
- Total Carbs: 29.4 g
- Dietary Fiber: 8.8 g
- Protein: 20.4 g
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