Diabetic Easy Creamy Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1-13 oz can of white chicken chuck in water1.75 cups fat free sour cream4 cups fresh spinach1/2 medium onion diced.75 tsp ground pepper.75 tsp cumin.75 tsp salt.75 cup skim milk8 Ole high protien, low carb tortillas.50 cup Kraft 2% mexican blend shredded cheese4 leaf lettuce shredded.50 cup of Pace chuncky salsa
1. Drain chicken and place in skillet and Dice onion and saute with spinach. Heat at medium heat until spinach wilts and onion cooks down. Remove and place in bowl.
2. In medium bowl, combine sour cream, ground pepper, cumin, salt, and skim milk.
3. Combine 1/2 of sour cream mixture with chicken mixture. Mix well.
4. Place 1/8 of mixture in tortilla and roll mixture in tortilla. Place enchilada seam side down pam sprayed casserole dish.
5. Poor remaining mixture on top of enchiladas. Cover and bake for 20 minutes at 350 degrees. Uncover and sprinkle with shredded cheese, bake another 15 minutes.
6. Let cool 5 minutes, serve with shredded lettuce and salsa.
Serving size 2 enchiladas
Number of Servings: 4
Recipe submitted by SparkPeople user MIDMOMARCIA.
2. In medium bowl, combine sour cream, ground pepper, cumin, salt, and skim milk.
3. Combine 1/2 of sour cream mixture with chicken mixture. Mix well.
4. Place 1/8 of mixture in tortilla and roll mixture in tortilla. Place enchilada seam side down pam sprayed casserole dish.
5. Poor remaining mixture on top of enchiladas. Cover and bake for 20 minutes at 350 degrees. Uncover and sprinkle with shredded cheese, bake another 15 minutes.
6. Let cool 5 minutes, serve with shredded lettuce and salsa.
Serving size 2 enchiladas
Number of Servings: 4
Recipe submitted by SparkPeople user MIDMOMARCIA.
Nutritional Info Amount Per Serving
- Calories: 335.2
- Total Fat: 8.4 g
- Cholesterol: 27.1 mg
- Sodium: 1,421.3 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 26.6 g
- Protein: 29.7 g