Low Carb Chicken Enchilada Bake - Dashing Dish Recipe
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 211.9
- Total Fat: 10.0 g
- Cholesterol: 40.1 mg
- Sodium: 1,047.4 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 8.1 g
- Protein: 20.2 g
View full nutritional breakdown of Low Carb Chicken Enchilada Bake - Dashing Dish Recipe calories by ingredient
Introduction
Low Carb Chicken Enchilada Bake:This dish has all of the Mexican flavors and is packed full of nutrition! The high fiber wraps make this dish low in carbohydrates and high in protein, which will keep you feeling satisfied. Many chicken enchilada recipes average about 500-600 calories per serving, but this version slashed off more than 1/3 of the calories and fat! Now you can have your favorite Mexican food without being weighed down!
Low Carb Chicken Enchilada Bake:
This dish has all of the Mexican flavors and is packed full of nutrition! The high fiber wraps make this dish low in carbohydrates and high in protein, which will keep you feeling satisfied. Many chicken enchilada recipes average about 500-600 calories per serving, but this version slashed off more than 1/3 of the calories and fat! Now you can have your favorite Mexican food without being weighed down!
Number of Servings: 6
Ingredients
-
10 ounces Chicken Breast (cooked), no skin, roasted
1 cup Diced Tomatoes Rotel green chilies .5 cup (by TNONTE)
16 tbsp Pace Chunky Salsa - Mild
1 tsp carlita enchilada seasoning mix (by BOBREED12)
12 tbsp Ortega Enchilada Sauce
1 serving Cheese - Cottage Cheese (Low Fat 2%) - Daisy brand - 1/2C
4 serving La Tortilla Factory, Garlic & Herb Low Carb Tortilla
2 serving Cheese, Kraft Natural Cheese Mexican Style Four Cheese (svg = 1/4 cup/28g)
1 cup Swanson Chicken Broth 99% Fat Free
2 serving Black Olives - Sliced (2 Tbsp.)
1 cup kernels Yellow Sweet Corn, Frozen
Directions
The estimated total time to make this recipe is 40 Minutes.
Preheat oven to 375. Spray a 9×9 inch baking dish with non-stick cooking spray.
In a medium bowl, mix chicken with the first 6 ingredients. in a separate small bowl, mix corn and black beans together.
Pour the chicken broth in a shallow bowl. Dip the tortillas in the chicken broth, just long enough to get them moist, (almost as you would dip bread in an egg mixture for french toast).
Layer 4 tortillas on the bottom of the prepared baking dish, followed by the chicken mixture, and ending with the corn and bean layer. Repeat the layers, ending with the tortilla layer.
Top with the shredded cheese, (and olives and green onions if desired). Bake for 25-30 min or until cheese is melted.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user DEANNAD07.
Preheat oven to 375. Spray a 9×9 inch baking dish with non-stick cooking spray.
In a medium bowl, mix chicken with the first 6 ingredients. in a separate small bowl, mix corn and black beans together.
Pour the chicken broth in a shallow bowl. Dip the tortillas in the chicken broth, just long enough to get them moist, (almost as you would dip bread in an egg mixture for french toast).
Layer 4 tortillas on the bottom of the prepared baking dish, followed by the chicken mixture, and ending with the corn and bean layer. Repeat the layers, ending with the tortilla layer.
Top with the shredded cheese, (and olives and green onions if desired). Bake for 25-30 min or until cheese is melted.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user DEANNAD07.