Low Carb Chicken enchilada
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tbsp olive oil1 red pepper1 green pepper1 medium onion 2 cups chicken cooked and chopped or shredded (great use of leftover chicken1 8 oz. pkg cream cheese (fat free is a good idea)8 olives chopped (opional) 16 tortillas or 8 large ones
-Preheat oil in skillet and saute the vegtables to taste.
-Add chicken, cheese, 1 cup salsa, and chopped olives and warm till the cheese melts.
-Divide onto 8 tortilla shells and roll up.
-Arrange rolled up tortillas in an ovenproof dish, pour remaining salsa over the top. The at this point you can either cover and chill for later or pop it into 350 degree oven for 30 minutes or until warmed thru.
Number of Servings: 8
Recipe submitted by SparkPeople user LATEBLOOMERAR.
-Add chicken, cheese, 1 cup salsa, and chopped olives and warm till the cheese melts.
-Divide onto 8 tortilla shells and roll up.
-Arrange rolled up tortillas in an ovenproof dish, pour remaining salsa over the top. The at this point you can either cover and chill for later or pop it into 350 degree oven for 30 minutes or until warmed thru.
Number of Servings: 8
Recipe submitted by SparkPeople user LATEBLOOMERAR.
Nutritional Info Amount Per Serving
- Calories: 265.1
- Total Fat: 15.6 g
- Cholesterol: 58.2 mg
- Sodium: 616.4 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 10.9 g
- Protein: 18.1 g
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