Low Carb Chicken Enchiladas- Revised
Nutritional Info
- Servings Per Recipe: 14
- Amount Per Serving
- Calories: 363.0
- Total Fat: 13.1 g
- Cholesterol: 55.7 mg
- Sodium: 1,005.3 mg
- Total Carbs: 33.8 g
- Dietary Fiber: 21.1 g
- Protein: 25.9 g
View full nutritional breakdown of Low Carb Chicken Enchiladas- Revised calories by ingredient
Number of Servings: 14
Ingredients
-
1 Pkg of Skinless Chicken Breast
1 can 98% Fat Free Cream Chicken Soup
1 Can 98% Fat Free Cream Mushroom Soup
1/4 can Diced Green Chilies
1 can Salsa Verde
1 Can Diced Tomatoes and Green Chiles Drained
14 La Tortilla High Fiber/low Carb/Fat Whole Wheat Tortillas
2c Colby/Jack Cheese
Directions
oil Chicken Breast
(Shred when cooled)
Mix both soups, cheese,chilies, salsa verde, and tomatos in large bowl.
Remove approximately 1/2 of the mixture to another bowl to be used later.
Add shredded chicken to mixture remaining in bowl.
Lye tortilla flat and fill with approximately 3tsp of the chicken mixture, roll and place in baking dish.
Repeat with all 8 Tortillas.
Pour remaining mixture with out chicken over top of enchiladas and bake at 350 for 45 minutes.
Enchiadas should be slightly golden around the edges. Let stand for 15 minutes and serve.
Number of Servings: 14
Number of Servings: 14
Recipe submitted by SparkPeople user MICADEANN11.
(Shred when cooled)
Mix both soups, cheese,chilies, salsa verde, and tomatos in large bowl.
Remove approximately 1/2 of the mixture to another bowl to be used later.
Add shredded chicken to mixture remaining in bowl.
Lye tortilla flat and fill with approximately 3tsp of the chicken mixture, roll and place in baking dish.
Repeat with all 8 Tortillas.
Pour remaining mixture with out chicken over top of enchiladas and bake at 350 for 45 minutes.
Enchiadas should be slightly golden around the edges. Let stand for 15 minutes and serve.
Number of Servings: 14
Number of Servings: 14
Recipe submitted by SparkPeople user MICADEANN11.