Low Carb Chicken Enchiladas

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 202.3
  • Total Fat: 7.9 g
  • Cholesterol: 60.7 mg
  • Sodium: 464.4 mg
  • Total Carbs: 5.2 g
  • Dietary Fiber: 0.9 g
  • Protein: 22.6 g

View full nutritional breakdown of Low Carb Chicken Enchiladas calories by ingredient


Introduction

Uses soy wraps instead of tortillas to reduce the carbs and hold in all of the tender chicken and vegetables. It is also gluten free. Uses soy wraps instead of tortillas to reduce the carbs and hold in all of the tender chicken and vegetables. It is also gluten free.
Number of Servings: 5

Ingredients

    2 chicken breasts
    1 onion
    1 large zucchini
    1 enchilada seasoning dry packet
    1 TBSP olive oil
    1 8 oz can tomato sauce
    1 package of 5 sheets soy sushi wrappers (I got these in the Asian section of Whole Foods.)
    2 ounces of cheddar cheese, shredded

Directions

Chop the vegetables in same-sized pieces and saute in a hot pan. Put in a bowl. In a small pot, combine the tomato sauce, enchilada sauce packet, and water (per packet directions.) Bring to a simmer to thicken.

While sauce is thickening, saute diced chicken in 1 TBSP oil until cooked completely. Turn off heat and mix in vegetables and 1/2 the sauce.

Pour 1/4 cup sauce in the bottom of a 9" by 9" baking dish. One at a time, dip the wrappers in some of the remaining sauce, put a heaping spoonful of the chicken/vegetable mixture in the center of the wrap, wrap it up with the seam facing down, and repeat.

Pour remaining sauce over the top of the enchiladas and bake for 25 minutes at 350.

Enjoy!

Serving Size: Makes 5 large enchiladas.

Number of Servings: 5

Recipe submitted by SparkPeople user SUGARSNACK.