High Protein, High Fiber Chicken Enchiladas

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 310.9
  • Total Fat: 8.3 g
  • Cholesterol: 59.9 mg
  • Sodium: 1,109.6 mg
  • Total Carbs: 32.9 g
  • Dietary Fiber: 15.0 g
  • Protein: 36.1 g

View full nutritional breakdown of High Protein, High Fiber Chicken Enchiladas calories by ingredient
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Adapted from Shelley's Sour Cream Chicken Enchilada Recipe Adapted from Shelley's Sour Cream Chicken Enchilada Recipe
Number of Servings: 8


    16 oz. fat free sour cream
    1 can fat free cream of chicken soup
    1 tbls. fresh chopped cilantro (1/2 tbls. dried)
    2 1/2 cups cooked shredded chicken breast
    1 10 oz can Mexican Rotel
    2 T. dehydrated chopped onions
    16 La Tortilla factory low-carb high-fiber small tortillas
    8 oz. 2% shredded pepper jack and colby cheese blend
    1 can diced green chiles


In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside.

Combine the chicken, Rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent.

Warm the tortillas until flexible. Then, fill each tortilla with about 2 tbsp. of the chicken mixture and about 1 tbsp. of the cheese. Roll tortilla up and place seam side down in a 8x11 dish sprayed with cooking spray.

Pour over the sour cream sauce and top with the remaining cheese.

Bake in a 350 degree oven for about 30 minutes or until heated through.

Makes 8 servings of 2 enchiladas each.

Number of Servings: 8

Number of Servings: 8

Recipe submitted by SparkPeople user JACINDA222.

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