Red Chicken and Cheese Enchiladas
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 517.7
- Total Fat: 19.6 g
- Cholesterol: 50.7 mg
- Sodium: 1,510.4 mg
- Total Carbs: 43.2 g
- Dietary Fiber: 4.7 g
- Protein: 40.2 g
View full nutritional breakdown of Red Chicken and Cheese Enchiladas calories by ingredient
Introduction
Healthy version of enchiladas with light cheese and healthy ingredients, and tortillas softened without frying. Healthy version of enchiladas with light cheese and healthy ingredients, and tortillas softened without frying.Number of Servings: 4
Ingredients
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1 tbsp Coconut Oil
3 ounces Chicken Breast (cooked), no skin, roasted
1 tsp Garlic powder
1 cup Green Chili Peppers, canned
28 tbsp Ortega Enchilada Sauce (1 can)
2 serving Pacific Natural Foods Organic Free Range Chicken Broth, 1 cup
1 tbsp Arrowhead Organic Coconut Flour (by JDAUGHTRY1)
8 serving La Tortilla Factory - Handmade Style Corn Tortillas (by ETINCELLEX)
8 tbsp Onion (raw), chopped
2.5 cup Shredded Lite Mexican cheese blend, Trader Joe's (by JESSRAD)
Tips
Use tongs while softening tortillas in broth.
Directions
combine ench. sauce, flour and 1 1/2 cups broth in pot on medium heat. In skillet, heat coconut oil. Saute onions, then chicken, chilies and garlic powder.
Preheat oven to 400. In glass dish, put 1/2 of sauce combo.
Put 2/3 of cheese in bowl. Add chicken mix and stir. In skillet, pour 1/2 cup broth. Use it, over medium/low heat, to soften tortillas one at a time. After softening, put mixture in each tortilla and set in glass dish, seam side down. Pour other 1/2 of sauce mixture over the enchiladas. Bake for 20 min at 400. Sprinkle remaining 1/3 of cheese on top and bake an additional 10 min. at 400. Top with fat-free yogurt instead of sour cream (calories for yogurt not included).
Serving Size: makes 4 2-enchilada servings
Number of Servings: 4
Recipe submitted by SparkPeople user BLUEJEAN99.
Preheat oven to 400. In glass dish, put 1/2 of sauce combo.
Put 2/3 of cheese in bowl. Add chicken mix and stir. In skillet, pour 1/2 cup broth. Use it, over medium/low heat, to soften tortillas one at a time. After softening, put mixture in each tortilla and set in glass dish, seam side down. Pour other 1/2 of sauce mixture over the enchiladas. Bake for 20 min at 400. Sprinkle remaining 1/3 of cheese on top and bake an additional 10 min. at 400. Top with fat-free yogurt instead of sour cream (calories for yogurt not included).
Serving Size: makes 4 2-enchilada servings
Number of Servings: 4
Recipe submitted by SparkPeople user BLUEJEAN99.