Chicken Enchiladas (stuffing and topping only)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 296.8
  • Total Fat: 14.4 g
  • Cholesterol: 80.5 mg
  • Sodium: 658.3 mg
  • Total Carbs: 7.8 g
  • Dietary Fiber: 1.8 g
  • Protein: 32.2 g

View full nutritional breakdown of Chicken Enchiladas (stuffing and topping only) calories by ingredient


Introduction

This is a recipe for the Enchilada stuffing only. Since I use two different wraps ( High fiber for myself and regular for the rest of the family) I just add the wrap I use to my dinner calories for the day. This also does not include any after baked toppings. This is a recipe for the Enchilada stuffing only. Since I use two different wraps ( High fiber for myself and regular for the rest of the family) I just add the wrap I use to my dinner calories for the day. This also does not include any after baked toppings.
Number of Servings: 6

Ingredients

    16oz raw chicken breast (cooked)
    20 g jalapeno Pepper, diced
    1/2 C corn (frozen or canned)
    2 oz Red Kidney Beans (canned)
    2 oz Olives (about 20 small)
    2 oz Cheddar Cheese
    2 oz Monterey Cheese
    1 C (8 oz) Non Fat Cottage Cheese
    1/2 C (4oz) Salsa
    1 slice (30g) Onion

    Mix everything together and put 165g on each tortilla (of your choice). Roll it burrito style and place in a pan (Spray with non stick cooking spray first.) Do this with all 6 totillas. cover the top with 2 more oz of Cheddar Cheese, and 2 more oz of Monterey Cheese. Cover w/foil.

Tips

I use shredded lettuce and tomatoes. Sour Cream and Salsa are other options. (not included)


Directions

Bake @ 350 for 30 Minutes

Serving Size: 6 Enchiladas