High Protein, High Fiber Chicken Enchiladas
- Number of Servings: 8
Ingredients
16 oz. fat free sour cream1 can fat free cream of chicken soup1 tbls. fresh chopped cilantro (1/2 tbls. dried)2 1/2 cups cooked shredded chicken breast1 10 oz can Mexican Rotel2 T. dehydrated chopped onions16 La Tortilla factory low-carb high-fiber small tortillas8 oz. 2% shredded pepper jack and colby cheese blend1 can diced green chiles
In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside.
Combine the chicken, Rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent.
Warm the tortillas until flexible. Then, fill each tortilla with about 2 tbsp. of the chicken mixture and about 1 tbsp. of the cheese. Roll tortilla up and place seam side down in a 8x11 dish sprayed with cooking spray.
Pour over the sour cream sauce and top with the remaining cheese.
Bake in a 350 degree oven for about 30 minutes or until heated through.
Makes 8 servings of 2 enchiladas each.
Number of Servings: 8
Number of Servings: 8
Recipe submitted by SparkPeople user JACINDA222.
Combine the chicken, Rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent.
Warm the tortillas until flexible. Then, fill each tortilla with about 2 tbsp. of the chicken mixture and about 1 tbsp. of the cheese. Roll tortilla up and place seam side down in a 8x11 dish sprayed with cooking spray.
Pour over the sour cream sauce and top with the remaining cheese.
Bake in a 350 degree oven for about 30 minutes or until heated through.
Makes 8 servings of 2 enchiladas each.
Number of Servings: 8
Number of Servings: 8
Recipe submitted by SparkPeople user JACINDA222.
Nutritional Info Amount Per Serving
- Calories: 310.9
- Total Fat: 8.3 g
- Cholesterol: 59.9 mg
- Sodium: 1,109.6 mg
- Total Carbs: 32.9 g
- Dietary Fiber: 15.0 g
- Protein: 36.1 g
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