Bella's Chicken Enchiladas
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 140.3
- Total Fat: 5.5 g
- Cholesterol: 19.0 mg
- Sodium: 538.3 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 3.7 g
- Protein: 11.4 g
View full nutritional breakdown of Bella's Chicken Enchiladas calories by ingredient
Introduction
These filling enchiladas can be served any way you'd like and you can easily modify the spice factor by using a mild, medium or hot enchilada sauce or salsa and your choice of cheese! Perfect for lunch, dinner or while watching the big game! I use Buena Vida Low Carb Whole Wheat tortillas from Walmart in the refrigerated section near the shredded cheese.And if I calculated correctly these should only be about 4 Weight Watcher points! These filling enchiladas can be served any way you'd like and you can easily modify the spice factor by using a mild, medium or hot enchilada sauce or salsa and your choice of cheese! Perfect for lunch, dinner or while watching the big game! I use Buena Vida Low Carb Whole Wheat tortillas from Walmart in the refrigerated section near the shredded cheese.
And if I calculated correctly these should only be about 4 Weight Watcher points!
Number of Servings: 10
Ingredients
-
4 chicken breasts, boneless, skinless
1 cup green pepper, chopped
1 cup onions, chopped
1 clove garlic
10 low carb whole wheat tortillas
1 - 10 3/4oz can Campbell's 98% Fat Free Cream of Chicken soup
1 - 10oz can Old El Paso Mild Enchilada sauce
Optional toppings (not figured into this calorie count)
shredded cheddar cheese
lettuce
tomatoes
salsa
sour cream
Directions
MAKES 10 ENCHILADAS
You can prepare the chicken two ways, boiling or skillet cooking. I boil mine because it keeps it rather tender, boils off fat and I use some of the water to cook the peppers and onions instead of olive oil or butter which add extra calories.
BOILING METHOD:
Place chicken in large pot and cover with water.
Bring to a boil.
Reduce heat and boil until chicken is cooked through.
Remove chicken from water and shred using a fork.
Reserve about 1 cup of the water from chicken and discard remaining water.
Return shredded chicken to pot and add peppers, onion, minced garlic and water.
Cook until peppers and onions are tender.
In a seperate bowl, combine cream of chicken soup and enchilada sauce; stir until blended.
Put about 1/4 cup of the enchilada sauce mixture into the bottom of a 9x13 baking dish and coat the bottom of the dish. (Helps keep it from sticking so much)
Spoon chicken mixture onto middle of tortilla. (About 1/2 cup)
Fold edges of tortilla up over the chicken mixture and place tortilla seam side down into baking dish.
Pour remaining enchilada sauce mixture over top of tortillas.
Cover with foil and bake at 375 for 15 minutes.
OPTIONAL - remove from oven and sprinkle cheddar cheese on top. Return to oven until cheese is melted. (Cheese not figured into calorie count)
SKILLET METHOD:
In a large skillet, cook chicken until no longer pink.
Remove chicken from skillet and shred with a fork.
Return chicken to skillet and add peppers, onions and minced garlic and cook until peppers and onions are tender. (You can use 1 cup of water or some chicken broth if you'd like - broth not figured into calorie count)
In a seperate bowl, combine cream of chicken soup and enchilada sauce and stir until blended.
Put about 1/4 cup of the enchilada sauce mixture into the bottom of a 9x13 baking dish and coat the bottom of the dish. (Helps keep it from sticking so much)
Spoon chicken mixture onto middle of tortilla. (About 1/2 cup)
Fold edges of tortilla up over the chicken mixture and place tortilla seam side down into baking dish.
Pour remaining enchilada sauce mixture over top of tortillas.
Cover with foil and bake at 375 for 15 minutes.
OPTIONAL - remove from oven and sprinkle cheddar cheese on top. Return to oven until cheese is melted. (Cheese not figured into calorie count)
SERVING SUGGESTIONS:
Top with shredded lettuce, tomatoes, sala or sour cream. Can be served with brown rice or accompanied by a healthy salad.
NOTE: The tortillas I use only come in an 8 count so I end up with extras. They're perfect for soft tacos or a small wrap. If I also end up with leftover chicken mixture, I add a little mayo and make chicken salad wraps with the leftover tortillas.
Number of Servings: 10
Recipe submitted by SparkPeople user BELLAVITA2979.
You can prepare the chicken two ways, boiling or skillet cooking. I boil mine because it keeps it rather tender, boils off fat and I use some of the water to cook the peppers and onions instead of olive oil or butter which add extra calories.
BOILING METHOD:
Place chicken in large pot and cover with water.
Bring to a boil.
Reduce heat and boil until chicken is cooked through.
Remove chicken from water and shred using a fork.
Reserve about 1 cup of the water from chicken and discard remaining water.
Return shredded chicken to pot and add peppers, onion, minced garlic and water.
Cook until peppers and onions are tender.
In a seperate bowl, combine cream of chicken soup and enchilada sauce; stir until blended.
Put about 1/4 cup of the enchilada sauce mixture into the bottom of a 9x13 baking dish and coat the bottom of the dish. (Helps keep it from sticking so much)
Spoon chicken mixture onto middle of tortilla. (About 1/2 cup)
Fold edges of tortilla up over the chicken mixture and place tortilla seam side down into baking dish.
Pour remaining enchilada sauce mixture over top of tortillas.
Cover with foil and bake at 375 for 15 minutes.
OPTIONAL - remove from oven and sprinkle cheddar cheese on top. Return to oven until cheese is melted. (Cheese not figured into calorie count)
SKILLET METHOD:
In a large skillet, cook chicken until no longer pink.
Remove chicken from skillet and shred with a fork.
Return chicken to skillet and add peppers, onions and minced garlic and cook until peppers and onions are tender. (You can use 1 cup of water or some chicken broth if you'd like - broth not figured into calorie count)
In a seperate bowl, combine cream of chicken soup and enchilada sauce and stir until blended.
Put about 1/4 cup of the enchilada sauce mixture into the bottom of a 9x13 baking dish and coat the bottom of the dish. (Helps keep it from sticking so much)
Spoon chicken mixture onto middle of tortilla. (About 1/2 cup)
Fold edges of tortilla up over the chicken mixture and place tortilla seam side down into baking dish.
Pour remaining enchilada sauce mixture over top of tortillas.
Cover with foil and bake at 375 for 15 minutes.
OPTIONAL - remove from oven and sprinkle cheddar cheese on top. Return to oven until cheese is melted. (Cheese not figured into calorie count)
SERVING SUGGESTIONS:
Top with shredded lettuce, tomatoes, sala or sour cream. Can be served with brown rice or accompanied by a healthy salad.
NOTE: The tortillas I use only come in an 8 count so I end up with extras. They're perfect for soft tacos or a small wrap. If I also end up with leftover chicken mixture, I add a little mayo and make chicken salad wraps with the leftover tortillas.
Number of Servings: 10
Recipe submitted by SparkPeople user BELLAVITA2979.
Member Ratings For This Recipe
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