Low Fat Chicken Enchiladas
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 212.1
- Total Fat: 3.3 g
- Cholesterol: 14.9 mg
- Sodium: 802.1 mg
- Total Carbs: 37.6 g
- Dietary Fiber: 12.6 g
- Protein: 17.7 g
View full nutritional breakdown of Low Fat Chicken Enchiladas calories by ingredient
Introduction
Very basic and low fat recipe for spicy and rich enchiladas Very basic and low fat recipe for spicy and rich enchiladasNumber of Servings: 12
Ingredients
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1 Can Yellow Corn
1 Can Black Beans
1 Can Kidney or chili beans
10 oz. diced or shredded chicken
1.5 cups bronw rice (cooked)
1 packet taco seasoning
12 small low carb/low fat wheat tortillas
3/4 cup fat free cheese
1 large can tomato soup
3/4 cup salsa
1/3 cup jalapenos (jar/sliced)
Directions
1 Can Yellow Corn
1 Can Black Beans
1 Can Kidney or chili beans
10 oz. diced or shredded chicken - fully cooked
1.5 cups bronw rice (cooked)
1 packet taco seasoning
Combine ingredients in large bowl into the stuffing mix for the tortillas.
12 small low carb/low fat wheat tortillas
Put a large portion of stuffing mixture into each tortilla and roll. place ina glass baking dish until the dish is full, you wnat a dish big enough for all with some space in between the rolls so they are not tightly packed in so the sauce can get in between them during baking.
3/4 cup fat free chaddar
sprinkle over enchiladas prior to sauce being poured on, fat free cheese doesn't melt very well so this helps it not bake on top like a crust which is when it typically comes out crispy.
1 large can tomato soup
3/4 cup salsa
1/3 cup jalapenos (jar/sliced)
Combine in sauce pan to taste and heat, pour over completed enchiladas as sauce.
Bake covered for 30 minutes until hot (I cover mine in foil)
Number of Servings: 12
Recipe submitted by SparkPeople user BEKAHJF.
1 Can Black Beans
1 Can Kidney or chili beans
10 oz. diced or shredded chicken - fully cooked
1.5 cups bronw rice (cooked)
1 packet taco seasoning
Combine ingredients in large bowl into the stuffing mix for the tortillas.
12 small low carb/low fat wheat tortillas
Put a large portion of stuffing mixture into each tortilla and roll. place ina glass baking dish until the dish is full, you wnat a dish big enough for all with some space in between the rolls so they are not tightly packed in so the sauce can get in between them during baking.
3/4 cup fat free chaddar
sprinkle over enchiladas prior to sauce being poured on, fat free cheese doesn't melt very well so this helps it not bake on top like a crust which is when it typically comes out crispy.
1 large can tomato soup
3/4 cup salsa
1/3 cup jalapenos (jar/sliced)
Combine in sauce pan to taste and heat, pour over completed enchiladas as sauce.
Bake covered for 30 minutes until hot (I cover mine in foil)
Number of Servings: 12
Recipe submitted by SparkPeople user BEKAHJF.
Member Ratings For This Recipe
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TNCARMEL
Great recipe:) I used pinto beans instead of kidney cause it's what I had. Also used Enchilada sauce instead of soup, salsa, and jalapenos. Added some homemade pico de gallo into stuffing mixture cause I had it. Also added taco seasoning with a little water into stuffing ingredients over heat. - 3/2/10
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SHEPMOM50
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KMM0584
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ROGUETEACHER
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LUPELARA