Low Carb Chicken Enchiladas- Revised
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
1 Pkg of Skinless Chicken Breast1 can 98% Fat Free Cream Chicken Soup1 Can 98% Fat Free Cream Mushroom Soup1/4 can Diced Green Chilies1 can Salsa Verde 1 Can Diced Tomatoes and Green Chiles Drained14 La Tortilla High Fiber/low Carb/Fat Whole Wheat Tortillas2c Colby/Jack Cheese
oil Chicken Breast
(Shred when cooled)
Mix both soups, cheese,chilies, salsa verde, and tomatos in large bowl.
Remove approximately 1/2 of the mixture to another bowl to be used later.
Add shredded chicken to mixture remaining in bowl.
Lye tortilla flat and fill with approximately 3tsp of the chicken mixture, roll and place in baking dish.
Repeat with all 8 Tortillas.
Pour remaining mixture with out chicken over top of enchiladas and bake at 350 for 45 minutes.
Enchiadas should be slightly golden around the edges. Let stand for 15 minutes and serve.
Number of Servings: 14
Number of Servings: 14
Recipe submitted by SparkPeople user MICADEANN11.
(Shred when cooled)
Mix both soups, cheese,chilies, salsa verde, and tomatos in large bowl.
Remove approximately 1/2 of the mixture to another bowl to be used later.
Add shredded chicken to mixture remaining in bowl.
Lye tortilla flat and fill with approximately 3tsp of the chicken mixture, roll and place in baking dish.
Repeat with all 8 Tortillas.
Pour remaining mixture with out chicken over top of enchiladas and bake at 350 for 45 minutes.
Enchiadas should be slightly golden around the edges. Let stand for 15 minutes and serve.
Number of Servings: 14
Number of Servings: 14
Recipe submitted by SparkPeople user MICADEANN11.
Nutritional Info Amount Per Serving
- Calories: 363.0
- Total Fat: 13.1 g
- Cholesterol: 55.7 mg
- Sodium: 1,005.3 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 21.1 g
- Protein: 25.9 g
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