Low Fat Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
1 small onion chopped2 cloves garlic1 tsp Cumin1 tsp CorrianderAbout a pound or 4 small chicken breasts18 corn tortillas4 cans Enchilada sauce ( I mix 2 red and 2 green)1 8 oz brick fat free cream cheese1 can Rotel with lime and cilantro1.5 cups shredded Colby cheese
I had left over shredded chicken from making tamales. (I originally had about 4 pounds of chicken breast that I cooked in a crockpot on low for about 6 hours in a small amount of water with chicken boullion, cumin and corriander. It's really easy to shred the chicken when it is slow cooked)
Preheat oven to 350 degrees.
If you are starting with raw chicken, you can bring some water to a boil in a large skillet, then add your chicken, cooking thoroughly until no longer pink in the middle. Take out and let it cool. Shred by pulling apart with two forks. Empty the water from the skillet, add onion and garlic. Cook over medium heat for about 5 minutes then place shredded chicken back into skillet. Add cumin, corriander, Rotel and cubed cream cheese. Heat over medium heat until cream cheese is melted and everything is blended.
Tortillas: turn either electric or gas burner on medium high. Heat tortillas one at a time by warming on one side, then flipping and warming through on the other side. We like the tortillas a little bit browned and do so on my electric burner.
I made my enchiladas big, so I ended up using a 9x13 as well as a glass pie pan to fit all of them. Pour a small amount of enchilada sauce to cover bottom of pan/pans. Place a large spoonful of filling on one end of your tortilla, roll it up, and place it seam down in your pan. Once all enchiladas are rolled, pour remaining enchilada sauce over your enchiladas. Top with cheese. Cover with foil and bake 30 mins at 350. For the last 5 mins or so I pull the foil off, and turn the broiler on to brown the cheese a bit.
Number of Servings: 9
Recipe submitted by SparkPeople user BONFIRE8171.
Preheat oven to 350 degrees.
If you are starting with raw chicken, you can bring some water to a boil in a large skillet, then add your chicken, cooking thoroughly until no longer pink in the middle. Take out and let it cool. Shred by pulling apart with two forks. Empty the water from the skillet, add onion and garlic. Cook over medium heat for about 5 minutes then place shredded chicken back into skillet. Add cumin, corriander, Rotel and cubed cream cheese. Heat over medium heat until cream cheese is melted and everything is blended.
Tortillas: turn either electric or gas burner on medium high. Heat tortillas one at a time by warming on one side, then flipping and warming through on the other side. We like the tortillas a little bit browned and do so on my electric burner.
I made my enchiladas big, so I ended up using a 9x13 as well as a glass pie pan to fit all of them. Pour a small amount of enchilada sauce to cover bottom of pan/pans. Place a large spoonful of filling on one end of your tortilla, roll it up, and place it seam down in your pan. Once all enchiladas are rolled, pour remaining enchilada sauce over your enchiladas. Top with cheese. Cover with foil and bake 30 mins at 350. For the last 5 mins or so I pull the foil off, and turn the broiler on to brown the cheese a bit.
Number of Servings: 9
Recipe submitted by SparkPeople user BONFIRE8171.
Nutritional Info Amount Per Serving
- Calories: 304.3
- Total Fat: 9.2 g
- Cholesterol: 53.3 mg
- Sodium: 1,530.2 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 4.7 g
- Protein: 21.8 g
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