You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
lowfat chicken enchiladas?
- Thread starter Chris801
- Start date
PennStater
Cathlete
Here's the one I usually use. Very easy -- and my picky stepkids love them! I add a diced zucchini to the pan with the onions for more bulk, and I just use salsa. I get anywhere from 8 to 10 enchiladas, depending how generously I fill the tortillas. For DH and the kids, I use the large flour tortillas. For myself, I use the South Beach multi-grain ones (yum!). And I use about 3/4 cup of cheddar.
Cheese-and-Chicken Enchiladas
Cooking Light 1999 Annual
1 cup chopped onion
1-1/2 cups shredded cooked chicken breast (about 1/2 pound)
1 cup (4 oz) shredded reduced fat sharp Cheddar cheese, divided
1 cup bottled picante sauce
3 oz. reduced fat cream cheese
1 tsp ground cumin
8 (6-in) flour tortillas
1-1/2 cups bottled green taco sauce
Preheat oven to 350.
Place a large nonstick skillet coated with Pam over medium heat until hot. Add onion and saute 6 minutes or until tender. Add chicken, 1/2 cup Cheddar, picante sauce, cream cheese, and cumin. Cook 3 minutes or until cheese melts. Spoon 1/3 cup of mixture down the center of each tortilla, and roll up. Place enchiladas in a 13x9 casserole; drizzle with taco sauce, and sprinkle with remaining 1/2 cup Cheddar. Cover and bake at 350 for 15 minutes or until cheese melts. Serve immediately.
Serves 8.
Per serving: 305 cals, 8 g fat, 1.5 g fiber, 15 g protein
Cheese-and-Chicken Enchiladas
Cooking Light 1999 Annual
1 cup chopped onion
1-1/2 cups shredded cooked chicken breast (about 1/2 pound)
1 cup (4 oz) shredded reduced fat sharp Cheddar cheese, divided
1 cup bottled picante sauce
3 oz. reduced fat cream cheese
1 tsp ground cumin
8 (6-in) flour tortillas
1-1/2 cups bottled green taco sauce
Preheat oven to 350.
Place a large nonstick skillet coated with Pam over medium heat until hot. Add onion and saute 6 minutes or until tender. Add chicken, 1/2 cup Cheddar, picante sauce, cream cheese, and cumin. Cook 3 minutes or until cheese melts. Spoon 1/3 cup of mixture down the center of each tortilla, and roll up. Place enchiladas in a 13x9 casserole; drizzle with taco sauce, and sprinkle with remaining 1/2 cup Cheddar. Cover and bake at 350 for 15 minutes or until cheese melts. Serve immediately.
Serves 8.
Per serving: 305 cals, 8 g fat, 1.5 g fiber, 15 g protein