Nanay's Chicken Picante Enchilada Bake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 271.6
- Total Fat: 4.1 g
- Cholesterol: 9.1 mg
- Sodium: 1,008.2 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 6.0 g
- Protein: 10.4 g
View full nutritional breakdown of Nanay's Chicken Picante Enchilada Bake calories by ingredient
Introduction
This is an "OMG" recipe! If you're craving enchiladas, you've got to try this. At 272 calories, 4.1g of fat and 33 carbs per serving, it's diabetic friendly! You don't have to sacrifice taste for healthy! This is an "OMG" recipe! If you're craving enchiladas, you've got to try this. At 272 calories, 4.1g of fat and 33 carbs per serving, it's diabetic friendly! You don't have to sacrifice taste for healthy!Number of Servings: 8
Ingredients
-
1 lb chicken breasts
2 tsp chopped garlic
2 tsp Wyler's Chicken Granules
6 cups of water
1small can of diced green chiles
1 cup onion, chopped
1 16 oz. jar Pace Picante Sauce - Medium Heat
16 oz Fat Free Sour Cream
1 can 98% Fat Free Condensed Cream of Chicken Soup
16 corn tortillas - 6 inch
8 oz Great Value Fiesta Blend Shredded Cheese
Cooking Spray
Directions
Heat water to a boil in a large pot. Add Chicken, chicken granules and chopped garlic. Bring back up to a boil and reduce to simmer, cover and cook 20 minutes.
Shred the chicken and set aside.
Combine sour cream and cream of chicken soup in a pan and heat through. (Adding a little fresh cilantro would be a good idea too) Set aside.
In a non-stick skillet sprayed with cooking spray, add onions, chiles, chicken and picante sauce and heat through until the onions are translucent.
Heat the corn tortillas just until flexible. Add 2 Tbsp of chicken mixture to the center of the tortilla, sprinkle with a Tbsp of shredded cheese.
Roll up the tortilla and place seam side down in a large baking dish sprayed with cooking spray. Continue until all tortillas are arranged in the backing dish.
Cover the sour cream & soup mixture over the enchiladas and top with remaining cheese.
Bake uncovered in a 350 degree oven for 30 minutes or until heated through and the cheese is melted.
Enjoy!
Serving Size: Makes 8 servings (2 enchiladas per serving)
Number of Servings: 8
Recipe submitted by SparkPeople user SONGBIRD800.
Shred the chicken and set aside.
Combine sour cream and cream of chicken soup in a pan and heat through. (Adding a little fresh cilantro would be a good idea too) Set aside.
In a non-stick skillet sprayed with cooking spray, add onions, chiles, chicken and picante sauce and heat through until the onions are translucent.
Heat the corn tortillas just until flexible. Add 2 Tbsp of chicken mixture to the center of the tortilla, sprinkle with a Tbsp of shredded cheese.
Roll up the tortilla and place seam side down in a large baking dish sprayed with cooking spray. Continue until all tortillas are arranged in the backing dish.
Cover the sour cream & soup mixture over the enchiladas and top with remaining cheese.
Bake uncovered in a 350 degree oven for 30 minutes or until heated through and the cheese is melted.
Enjoy!
Serving Size: Makes 8 servings (2 enchiladas per serving)
Number of Servings: 8
Recipe submitted by SparkPeople user SONGBIRD800.