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


Introduction

Adapted from Shelley's Sour Cream Chicken Enchilada Recipe Adapted from Shelley's Sour Cream Chicken Enchilada Recipe
Number of Servings: 8

Ingredients

    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

Directions

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.