Chicken Enchiladas - Low Fat & Cholesterol
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 171.4
- Total Fat: 4.7 g
- Cholesterol: 25.3 mg
- Sodium: 682.1 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 8.4 g
- Protein: 12.7 g
View full nutritional breakdown of Chicken Enchiladas - Low Fat & Cholesterol calories by ingredient
Introduction
Using veggie shreds, low carb tortillas and low fat ingredients really lowers the numbers on this family favorite! Using veggie shreds, low carb tortillas and low fat ingredients really lowers the numbers on this family favorite!Number of Servings: 12
Ingredients
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2 boneless, skinless chicken breasts
1 tsp garlic
1 tbl minced onion
1 can Cream of Chicken Soup (Reduced Sodium & 98% fat free)
1 can Victoria or Ortega Enchilada Sauce (Hot)
1 cup Veggie Shreds (Galaxy Nutritional Foods)
1 Pkg. Mission Whole Wheat Tortillas Plus - Carb Balance (Fajita Size)
Directions
Cut chicken into small pieces. Cook with garlic and onions in non-stick skillet until no longer pink.
Fill each tortilla with chicken and some cheese. (Reserve some cheese for topping.) Roll up and place in 9 x 13 baking dish, seam side down.
Combine soup and enchilada mix. Pour over enchiladas.
Cover with foil and bake for 15 minutes in 375 degree oven.
Remove foil. Top with remaining cheese and pop back in oven for another 5 minutes.
Serves 12
Number of Servings: 12
Recipe submitted by SparkPeople user TUESDAYS.
Fill each tortilla with chicken and some cheese. (Reserve some cheese for topping.) Roll up and place in 9 x 13 baking dish, seam side down.
Combine soup and enchilada mix. Pour over enchiladas.
Cover with foil and bake for 15 minutes in 375 degree oven.
Remove foil. Top with remaining cheese and pop back in oven for another 5 minutes.
Serves 12
Number of Servings: 12
Recipe submitted by SparkPeople user TUESDAYS.
Member Ratings For This Recipe
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CD2587199
