Creamy Chicken Enchiladas
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 168.9
- Total Fat: 8.4 g
- Cholesterol: 31.9 mg
- Sodium: 705.3 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 3.5 g
- Protein: 14.4 g
View full nutritional breakdown of Creamy Chicken Enchiladas calories by ingredient
Number of Servings: 10
Ingredients
-
2 -3 cups cooked shredded chicken (breast and thighs)
1 can 98% fat free cream of chicken soup
1 can Rotel Chili Fixins
1/4 cup nonfat greek yogurt
1 tsp onion powder
1 tsp garlic powder
10 Azteca whole wheat, low carb tortillas
1 1/2 cups shredded reduced fat cheddar cheese (50% less)
Directions
Start by cooking and shredding your chicken. I usually use a combo of skinless thighs and breasts, but calorie content is calculated for thighs. Boil it and then shred it with two forks. You will need about 2-3 cups, if you have extra freeze it for other meals.
In a large mixing bowl, stir together the chicken, the chicken soup, the rotel, the yogurt (or reduced fat sour cream), garlic and onion powders, and 1/2 cup of the shredded cheese.
Spoon a few tbsps of the mixture into each tortilla and roll. Place seam side down in a lightly greased 13x9 inch baking pan. You will not use all of the mixture.
Once all of your enchilladas are in the pan, spoon the rest of the chicken mixture over the top and spread evenly. Top with remaining 1 cup of shredded cheese.
Bake at 350 F for 35 minutes or until cheese is bubbly.
Makes 10 enchilladas, Serving equals 1 enchillada.
If you use the 6 inch corn tortillas, they are about 10 calories less than the low carb whole wheat ones. I like either in this recipe, but my hubs and kids prefer the wheat ones.
Number of Servings: 10
Recipe submitted by SparkPeople user TCPWADE.
In a large mixing bowl, stir together the chicken, the chicken soup, the rotel, the yogurt (or reduced fat sour cream), garlic and onion powders, and 1/2 cup of the shredded cheese.
Spoon a few tbsps of the mixture into each tortilla and roll. Place seam side down in a lightly greased 13x9 inch baking pan. You will not use all of the mixture.
Once all of your enchilladas are in the pan, spoon the rest of the chicken mixture over the top and spread evenly. Top with remaining 1 cup of shredded cheese.
Bake at 350 F for 35 minutes or until cheese is bubbly.
Makes 10 enchilladas, Serving equals 1 enchillada.
If you use the 6 inch corn tortillas, they are about 10 calories less than the low carb whole wheat ones. I like either in this recipe, but my hubs and kids prefer the wheat ones.
Number of Servings: 10
Recipe submitted by SparkPeople user TCPWADE.