Reduced Fat chicken enchilada's
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 314.1
- Total Fat: 7.7 g
- Cholesterol: 20.4 mg
- Sodium: 1,147.0 mg
- Total Carbs: 41.5 g
- Dietary Fiber: 5.5 g
- Protein: 20.8 g
View full nutritional breakdown of Reduced Fat chicken enchilada's calories by ingredient
Introduction
The ingredients vary when I make this- leave out the peppers and put in corn, add some shredded cheese and/or sour cream to the filling, coat the bottom of the baking dish with salsa... Once you have the basic ingredients it's very changeable to your taste. The ingredients vary when I make this- leave out the peppers and put in corn, add some shredded cheese and/or sour cream to the filling, coat the bottom of the baking dish with salsa... Once you have the basic ingredients it's very changeable to your taste.Number of Servings: 12
Ingredients
-
1 lb. cooked chicken breast, shredded or diced
1 large can black beans
1 small can diced green chilis
1 16 oz. package fat free cottage cheese
1 tbs. ground cumin
1 small yellow pepper, diced
half red pepper, diced
1/2 c. chopped cilantro
3 cans enchilada sauce (enough to cover bottom of dish and top the enchilada's. )
mexican style shredded cheese
salsa
sour cream
guacamole
Directions
Makes about 12 enchiladas= 12 servings.
In large skillet, cook chicken. Set aside to cool while other ingredients are prepared.
In large bowl, combine beans, chilis, cottage cheese, cumin, peppers, cilantro- anything else you want in the filling.
Dice or shred cooked chicken and add to large bowl. Combine.
Coat bottom of 9X13" baking dish with salsa or enchilada sauce.
Heat 3-4 tortillas at a time in microwave, fill with filling, roll and put in dish.
Top with enchilada sauce to taste.
I top with about a cup of mexican style shredded cheese.
Bake at 350 until bubbley and heated through- about 45 minutes. I make these ahead and keep in the fridge until ready to bake- you could also freeze, but I haven't tried this yet.
Number of Servings: 12
Recipe submitted by SparkPeople user AMELIALEMON.
In large skillet, cook chicken. Set aside to cool while other ingredients are prepared.
In large bowl, combine beans, chilis, cottage cheese, cumin, peppers, cilantro- anything else you want in the filling.
Dice or shred cooked chicken and add to large bowl. Combine.
Coat bottom of 9X13" baking dish with salsa or enchilada sauce.
Heat 3-4 tortillas at a time in microwave, fill with filling, roll and put in dish.
Top with enchilada sauce to taste.
I top with about a cup of mexican style shredded cheese.
Bake at 350 until bubbley and heated through- about 45 minutes. I make these ahead and keep in the fridge until ready to bake- you could also freeze, but I haven't tried this yet.
Number of Servings: 12
Recipe submitted by SparkPeople user AMELIALEMON.