Chicken Enchiladas with LC Crepes
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 237.6
- Total Fat: 15.4 g
- Cholesterol: 223.8 mg
- Sodium: 305.7 mg
- Total Carbs: 6.4 g
- Dietary Fiber: 1.6 g
- Protein: 17.6 g
View full nutritional breakdown of Chicken Enchiladas with LC Crepes calories by ingredient
Introduction
Classic Chicken Enchilada recipe substituting LC Crepes for tortillas Classic Chicken Enchilada recipe substituting LC Crepes for tortillasNumber of Servings: 16
Ingredients
-
15 eggs
9 oz cream cheese
3T oat flour
6T coconut flour
6 chicken breasts, poached
1.5 yellow onions, chopped
1 c sour cream
1 can LaVictoria Enchilada Sauce
1 c shredded mexican cheese
Tips
one serving is 2 enchiladas
Directions
Tortillas: (may need to make in thirds unless you have a large mixer - makes total 33 crepes)
combine eggs, cream cheese and flours. Everyone has their own crepe making technique, my only suggestion is to use 3T per crepe and keep pan oiled between crepes
Enchilada Mix:
Combine chicken breasts, onions, sour cream and enchilada sauce. Place 1/2 cup mix into crepe and roll. When pan is filled top with cheese.
Bake in 375 degree oven 40 minutes.
Serving Size: 9X13 pan - 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user VAUGHN-WY.
combine eggs, cream cheese and flours. Everyone has their own crepe making technique, my only suggestion is to use 3T per crepe and keep pan oiled between crepes
Enchilada Mix:
Combine chicken breasts, onions, sour cream and enchilada sauce. Place 1/2 cup mix into crepe and roll. When pan is filled top with cheese.
Bake in 375 degree oven 40 minutes.
Serving Size: 9X13 pan - 16 servings
Number of Servings: 16
Recipe submitted by SparkPeople user VAUGHN-WY.