Chicken Enchiladas
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 417.9
- Total Fat: 17.4 g
- Cholesterol: 67.7 mg
- Sodium: 585.9 mg
- Total Carbs: 37.4 g
- Dietary Fiber: 6.3 g
- Protein: 32.8 g
View full nutritional breakdown of Chicken Enchiladas calories by ingredient
Number of Servings: 2
Ingredients
-
175 grams turkey, ground, extra lean
1/4 onion, chopped
1/4 cup light sour cream
3/4 tsp dried parsley
1/8 tsp dried oregano
1/8 tsp black pepper
3/4 tsp chili powder
1/4 cup unsalted tomato sauce
2 tbsp chopped green pepper
1/2 tsp minced garlic
2 large whole grain tortillas
50 grams grated cheddar (reserve a little to sprinkle on top)
1/2 cup diced tomatoes (OPTIONAL: use salsa or taco sauce instead of tomatoes)
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
3. Roll even amounts of the mixture in the tortillas. Arrange in a small baking dish. Cover with diced tomatoes and additional Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
Number of Servings: 2
Recipe submitted by SparkPeople user HAWGWILD1.
2. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
3. Roll even amounts of the mixture in the tortillas. Arrange in a small baking dish. Cover with diced tomatoes and additional Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.
Number of Servings: 2
Recipe submitted by SparkPeople user HAWGWILD1.