Guiltless Cheesy Chicken Enchiladas
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 459.3
- Total Fat: 5.4 g
- Cholesterol: 25.2 mg
- Sodium: 2,004.9 mg
- Total Carbs: 79.2 g
- Dietary Fiber: 6.9 g
- Protein: 26.1 g
View full nutritional breakdown of Guiltless Cheesy Chicken Enchiladas calories by ingredient
Introduction
These are a lowfat version of chicken and cheese enchiladas that are delicious! These are a lowfat version of chicken and cheese enchiladas that are delicious!Number of Servings: 5
Ingredients
-
3 boneless, skinless chicken breast
5 Mission whole wheat tortilla shells
1 can of diced tomatoes
1 tbsp cumin
1/2 tbsp chili powder
1 medium onion chopped (or 3 green onions finely chopped)
McCormick Enchilada Sauce Mix
Minute long grain brown rice (cook 4 servings according to box directions)
1/4 cup non fat milk
2 tbsp flour
Old Elpaso Fat Free Refried Beans
Kraft Fat Free Shredded Cheddar Cheese
Directions
I used the crockpot to cook the tomatoes, onion, and chicken until chicken was done. Halfway through, add the enchilada sauce mix, chili powder, and cumin. This allows the flavors to really set in.
***Faster cooking method would be to boil the chicken instead of crock pot****
Remove the chicken from the mixture and shred with a fork. Set aside on clean plate.
To the pot, add 2 Tbsp of flour to thicken the sauce, along with the 1/4 cup of milk.
Spray a 9x13 pan with fat free nonstick spray. (In addition, take a cup of the sauce and spread over bottom of pan)
Fill each tortilla with refried beans, chicken, and shredded cheese. Roll and place folded side down. Cover folded shells with remaining sauce mixture and top with cheese. Cover with foil and bake 30-35 minutes until cheese is bubbly.
Make your rice in a separate pot according to box instructions.
Let cool 5-7 min before serving. Serves 5 full enchiladas or 10 cut in half. They are filling, but I prefer 1 full enchilada if making for dinner.
Number of Servings: 5
Recipe submitted by SparkPeople user SNOOPYD.
***Faster cooking method would be to boil the chicken instead of crock pot****
Remove the chicken from the mixture and shred with a fork. Set aside on clean plate.
To the pot, add 2 Tbsp of flour to thicken the sauce, along with the 1/4 cup of milk.
Spray a 9x13 pan with fat free nonstick spray. (In addition, take a cup of the sauce and spread over bottom of pan)
Fill each tortilla with refried beans, chicken, and shredded cheese. Roll and place folded side down. Cover folded shells with remaining sauce mixture and top with cheese. Cover with foil and bake 30-35 minutes until cheese is bubbly.
Make your rice in a separate pot according to box instructions.
Let cool 5-7 min before serving. Serves 5 full enchiladas or 10 cut in half. They are filling, but I prefer 1 full enchilada if making for dinner.
Number of Servings: 5
Recipe submitted by SparkPeople user SNOOPYD.