Chicken and cheese enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 serving Tortilla - Tumaro's Multigrain, Low Carb, 60 cal 4 serving Chicken: Grilled Chicken Breast Strips, 3 oz/serving 2 tbsp Philadelphia Whipped Cream Cheese 1 cup Colby and Monterey Jack Cheese shredded 0.25 tsp Goya Adobo (All Purpose Seasoning) (by TIARENEE) 1 tbsp Chili powder 1 tsp McCormick Gourmet Collection Chipotle Chili Powder (by PRAIRIEHARPY) 1 tbsp chopped Onions, raw 8 tbsp Old El Paso Taco Sauce Medium 4 tbsp Daisy Light Sour Cream 0.5 serving Red Lobster, Pico de Gallo (1.5 oz) 0.5 cup Beans, black
Preheat oven to 400 degrees Fahrenheit. Combine chicken, beans, spices set aside. Equal portions cream cheese spread on each wrap. Top with meat mixture. Sprinkle shredded cheese. Reserve half for top. Roll up each wrap. Place in oiled baking dish. Bake 30 min. Spread Pico and taco sauce over all wraps. Sprinkle teaming cheese. Continue baking until cheese melted and bubbly. Serve with sour cream
Serving Size: Makes 4
Serving Size: Makes 4
Nutritional Info Amount Per Serving
- Calories: 344.8
- Total Fat: 13.3 g
- Cholesterol: 91.5 mg
- Sodium: 1,089.3 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 9.8 g
- Protein: 40.7 g
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