Low Fat Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 Can Yellow Corn1 Can Black Beans1 Can Kidney or chili beans10 oz. diced or shredded chicken1.5 cups bronw rice (cooked)1 packet taco seasoning12 small low carb/low fat wheat tortillas3/4 cup fat free cheese1 large can tomato soup3/4 cup salsa1/3 cup jalapenos (jar/sliced)
1 Can Yellow Corn
1 Can Black Beans
1 Can Kidney or chili beans
10 oz. diced or shredded chicken - fully cooked
1.5 cups bronw rice (cooked)
1 packet taco seasoning
Combine ingredients in large bowl into the stuffing mix for the tortillas.
12 small low carb/low fat wheat tortillas
Put a large portion of stuffing mixture into each tortilla and roll. place ina glass baking dish until the dish is full, you wnat a dish big enough for all with some space in between the rolls so they are not tightly packed in so the sauce can get in between them during baking.
3/4 cup fat free chaddar
sprinkle over enchiladas prior to sauce being poured on, fat free cheese doesn't melt very well so this helps it not bake on top like a crust which is when it typically comes out crispy.
1 large can tomato soup
3/4 cup salsa
1/3 cup jalapenos (jar/sliced)
Combine in sauce pan to taste and heat, pour over completed enchiladas as sauce.
Bake covered for 30 minutes until hot (I cover mine in foil)
Number of Servings: 12
Recipe submitted by SparkPeople user BEKAHJF.
1 Can Black Beans
1 Can Kidney or chili beans
10 oz. diced or shredded chicken - fully cooked
1.5 cups bronw rice (cooked)
1 packet taco seasoning
Combine ingredients in large bowl into the stuffing mix for the tortillas.
12 small low carb/low fat wheat tortillas
Put a large portion of stuffing mixture into each tortilla and roll. place ina glass baking dish until the dish is full, you wnat a dish big enough for all with some space in between the rolls so they are not tightly packed in so the sauce can get in between them during baking.
3/4 cup fat free chaddar
sprinkle over enchiladas prior to sauce being poured on, fat free cheese doesn't melt very well so this helps it not bake on top like a crust which is when it typically comes out crispy.
1 large can tomato soup
3/4 cup salsa
1/3 cup jalapenos (jar/sliced)
Combine in sauce pan to taste and heat, pour over completed enchiladas as sauce.
Bake covered for 30 minutes until hot (I cover mine in foil)
Number of Servings: 12
Recipe submitted by SparkPeople user BEKAHJF.
Nutritional Info Amount Per Serving
- Calories: 212.1
- Total Fat: 3.3 g
- Cholesterol: 14.9 mg
- Sodium: 802.1 mg
- Total Carbs: 37.6 g
- Dietary Fiber: 12.6 g
- Protein: 17.7 g
Member Reviews
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TNCARMEL
Great recipe:) I used pinto beans instead of kidney cause it's what I had. Also used Enchilada sauce instead of soup, salsa, and jalapenos. Added some homemade pico de gallo into stuffing mixture cause I had it. Also added taco seasoning with a little water into stuffing ingredients over heat. - 3/2/10