Chicken Enchilada Low Cal Recipe

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Servings: 4

Ingredients

Cost per serving $1.22 view details
  • 1 tbsp. plus 1 teaspoon low cal butter
  • 10 ounce. cooked chicken, shredded
  • 1/4 c. diced onion
  • 1/4 c. skim lowfat milk
  • 1/4 c. tomato sauce
  • Dash salt, pepper, oregano & garlic pwdr
  • 1 can minced green chilies
  • 6 ounce. (plus) Cheddar or possibly Monterey Jack, grated
  • 6-8 corn or possibly flour tortillas
  • Garnish:
  • Black olives, lettuce, tomato

Directions

  1. In a skillet heat butter. Saute/fry onions. Add in chicken and green chilies. Cook 5 min. Cover, set aside.
  2. In a saucepan heat lowfat milk, tomato soup and seasonings. Bring to a slow boil. Add in chicken mix, blend thoroughly, cover and simmer 5 min.
  3. Preheat oven to 350 degrees. Spray 2 qt casserole with non-stick spray. Roll chicken mix inside tortillas. Place in casserole dish. Top with cheese. Bake 20 min. Garnish.
  4. Sauce on side: Delmonte Mexican style stewed tomatoes. Add in jalapenos to sauce or possibly chicken if you like.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 254g
Recipe makes 4 servings
Calories 258  
Calories from Fat 137 53%
Total Fat 15.4g 19%
Saturated Fat 5.11g 20%
Trans Fat 0.0g  
Cholesterol 47mg 16%
Sodium 205mg 9%
Potassium 619mg 18%
Total Carbs 19.77g 5%
Dietary Fiber 3.2g 11%
Sugars 7.23g 5%
Protein 13.2g 21%
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