Chicken Enchiladas with LC Crepes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
15 eggs9 oz cream cheese3T oat flour6T coconut flour6 chicken breasts, poached1.5 yellow onions, chopped1 c sour cream1 can LaVictoria Enchilada Sauce1 c shredded mexican cheese
Tortillas: (may need to make in thirds unless you have a large mixer - makes total 33 crepes)
combine eggs, cream cheese and flours. Everyone has their own crepe making technique, my only suggestion is to use 3T per crepe and keep pan oiled between crepes
Enchilada Mix:
Combine chicken breasts, onions, sour cream and enchilada sauce. Place 1/2 cup mix into crepe and roll. When pan is filled top with cheese.
Bake in 375 degree oven 40 minutes.
Serving Size: 9X13 pan - 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user VAUGHN-WY.
combine eggs, cream cheese and flours. Everyone has their own crepe making technique, my only suggestion is to use 3T per crepe and keep pan oiled between crepes
Enchilada Mix:
Combine chicken breasts, onions, sour cream and enchilada sauce. Place 1/2 cup mix into crepe and roll. When pan is filled top with cheese.
Bake in 375 degree oven 40 minutes.
Serving Size: 9X13 pan - 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user VAUGHN-WY.
Nutritional Info Amount Per Serving
- Calories: 237.6
- Total Fat: 15.4 g
- Cholesterol: 223.8 mg
- Sodium: 305.7 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 1.6 g
- Protein: 17.6 g
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