Low Carb Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 chicken breasts1 onion1 large zucchini1 enchilada seasoning dry packet1 TBSP olive oil1 8 oz can tomato sauce1 package of 5 sheets soy sushi wrappers (I got these in the Asian section of Whole Foods.) 2 ounces of cheddar cheese, shredded
Chop the vegetables in same-sized pieces and saute in a hot pan. Put in a bowl. In a small pot, combine the tomato sauce, enchilada sauce packet, and water (per packet directions.) Bring to a simmer to thicken.
While sauce is thickening, saute diced chicken in 1 TBSP oil until cooked completely. Turn off heat and mix in vegetables and 1/2 the sauce.
Pour 1/4 cup sauce in the bottom of a 9" by 9" baking dish. One at a time, dip the wrappers in some of the remaining sauce, put a heaping spoonful of the chicken/vegetable mixture in the center of the wrap, wrap it up with the seam facing down, and repeat.
Pour remaining sauce over the top of the enchiladas and bake for 25 minutes at 350.
Enjoy!
Serving Size: Makes 5 large enchiladas.
Number of Servings: 5
Recipe submitted by SparkPeople user SUGARSNACK.
While sauce is thickening, saute diced chicken in 1 TBSP oil until cooked completely. Turn off heat and mix in vegetables and 1/2 the sauce.
Pour 1/4 cup sauce in the bottom of a 9" by 9" baking dish. One at a time, dip the wrappers in some of the remaining sauce, put a heaping spoonful of the chicken/vegetable mixture in the center of the wrap, wrap it up with the seam facing down, and repeat.
Pour remaining sauce over the top of the enchiladas and bake for 25 minutes at 350.
Enjoy!
Serving Size: Makes 5 large enchiladas.
Number of Servings: 5
Recipe submitted by SparkPeople user SUGARSNACK.
Nutritional Info Amount Per Serving
- Calories: 202.3
- Total Fat: 7.9 g
- Cholesterol: 60.7 mg
- Sodium: 464.4 mg
- Total Carbs: 5.2 g
- Dietary Fiber: 0.9 g
- Protein: 22.6 g
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