Chicken Enchiladas, 249 cals
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 249.2
- Total Fat: 8.5 g
- Cholesterol: 49.5 mg
- Sodium: 496.5 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 9.3 g
- Protein: 25.6 g
View full nutritional breakdown of Chicken Enchiladas, 249 cals calories by ingredient
Introduction
Serve with iceberg lettuce seasoned with a little vinegar, guacamole or avocado slices, and sour cream. Garnish with cilantro. Serve with iceberg lettuce seasoned with a little vinegar, guacamole or avocado slices, and sour cream. Garnish with cilantro.Number of Servings: 12
Ingredients
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2 to 3 cups cooked chicken breasts, shredded
1 TBS Canola Oil
1 cup chopped onion
3 tsp minced garlic (or more, to taste)
2 14- oz cans Tomatoes with Jalapeno Peppers, puree in food processor
2 TBS chili pepper, ground (or to taste)
1 tsp Splenda (optional)
1/2 cup chicken broth (or more as needed)
12 Tortilla - Tumaro's Low in Carb Multi Grain
2 cups grated Mexican blend cheese OR mix together
1 cup shredded Kraft 2% mild cheddar cheese
1 cup of Monterey Jack shredded
Directions
1) Cook 1.5 to 2 pounds of chicken breast in a fry pan with a little water unitll no longer pink. Let cool and pull apart with a fork. Set aside. Preheat oven to 350 degrees F.
2) To prepare the sauce, add 1 TBS canola oil to a deep fry pan and add onions. Cook until translucent, about 10 minutes. Add in garlic and cook about 5 minutes. Add the tomatoes and bring to a low simmer.
3) Add in the chili powder 1 tsp at a time until you get the desired taste. May add a tsp of Spenda to cut down on the acidity of the tomatoes. You want more of the taste of the chili and less of the tomatoes for this sauce. As the sauce simmers, add in enough chicken broth (or water) to keep it from getting too thick as it simmers. Remove from the heat.
4) Add 1/2 of the sauce into the chicken and 1/2 of the cheese. Mix well. Set aside.
5) Use a 9 x 12 pyrex baking dish. Spray with oil. Assemble the enchiladas. Place a couple of spoonfuls into the tortilla, roll up, and place seam side down in the baking dish. Repeat with the 11 remaining tortillas. Cover with the remaining tomato sauce and sprinkle remaining cheese on top.
6) Bake about 10 minutes until the cheese is melted and bubbly.
Number of Servings: 12
Recipe submitted by SparkPeople user CARIKE3.
2) To prepare the sauce, add 1 TBS canola oil to a deep fry pan and add onions. Cook until translucent, about 10 minutes. Add in garlic and cook about 5 minutes. Add the tomatoes and bring to a low simmer.
3) Add in the chili powder 1 tsp at a time until you get the desired taste. May add a tsp of Spenda to cut down on the acidity of the tomatoes. You want more of the taste of the chili and less of the tomatoes for this sauce. As the sauce simmers, add in enough chicken broth (or water) to keep it from getting too thick as it simmers. Remove from the heat.
4) Add 1/2 of the sauce into the chicken and 1/2 of the cheese. Mix well. Set aside.
5) Use a 9 x 12 pyrex baking dish. Spray with oil. Assemble the enchiladas. Place a couple of spoonfuls into the tortilla, roll up, and place seam side down in the baking dish. Repeat with the 11 remaining tortillas. Cover with the remaining tomato sauce and sprinkle remaining cheese on top.
6) Bake about 10 minutes until the cheese is melted and bubbly.
Number of Servings: 12
Recipe submitted by SparkPeople user CARIKE3.