Green Chile Chicken Enchiladas

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3.7 of 5 (7)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 242.2

Total Fat: 8.3 g
Cholesterol: 53.9 mg
Sodium: 455.9 mg
Total Carbs: 14.1 g
Dietary Fiber: 7.2 g
Protein: 24.8 g

View full nutritional breakdown of Green Chile Chicken Enchiladas calories by ingredient

Introduction

This casserole is perfect when served with shredded lettuce and diced tomatoes. This casserole is perfect when served with shredded lettuce and diced tomatoes.

Number of Servings: 6

Ingredients

1 lb boneless, skinless chicken breast

1/2 cup diced sweet onion

1/2 cup fat free, low sodium chicken stock

6 low carb fajita-size flour tortillas

10 oz can green chile enchilada sauce

3 oz farmer style cheese

6 tbsp chopped cilantro

1 tsp olive oil

Directions

Heat 1 tsp olive oil in non-stick skillet.
Add diced onion and chicken, cook over medium-high heat until chicken is slightly browned.
Add chicken stock, cover and lower heat to simmer.
Simmer for 40 minutes. (You can get in a decent workout while the chicken simmers.)
Remove chicken from pan and shred with 2 forks.
Place it back in the pan and boil off excess chicken stock.
Preheat oven to 375.
Spray a 9 x 9 baking pan with non stick spray.
Spread 1/3 of the enchilada sauce in the bottom of the pan. Place a small amount of shredded cheese in the center of a tortilla, add 1/6 of chicken mixture, roll up and place in pan.
Do the same with 5 more tortillas.
Pour the remaining enchilada sauce over all.
Sprinkle with remaining cheese.
Bake for 20 minutes. Garnish with cilantro.

Number of Servings: 6

Recipe submitted by SparkPeople user PKCTTS.