This is a print preview of "Diabetic Chicken Enchiladas" recipe.

Diabetic Chicken Enchiladas Recipe
by CookEatShare Cookbook

Diabetic Chicken Enchiladas
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  Servings: 10

Ingredients

  • 4 chicken breast halves
  • Water to cover
  • 1/4 teaspoon salt
  • 16 ounce. can minced tomatoes
  • 10 1/2 ounce. can cream of chicken soup
  • 4 ounce. can minced green chilies
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic pwdr
  • 1 c. minced onion
  • 2 c. shredded cheddar cheese
  • 12 corn tortillas

Directions

  1. Cover chicken with water. Simmer 30 min. Remove chicken. Reserve broth. Skin and bone chicken. Cut each into 3 strips. Sprinkle with salt. Mix together soup, chilies, cumin and garlic. Dip half of tortillas in water to soften. Sprinkle with half of onions. Spread with half of cheese.
  2. Dip remaining tortillas in broth. Break apart and layer over sauce. Sprinkle with onion. Pour sauce over casserole. Sprinkle with remaining cheese. Bake at 350 degrees for 40 min or possibly till bubbly. Let cold 5 min. Cut casserole into 4 1/2 inch x 4 inch pcs. Exchanges - 2 1/2 bread, 4 meat and 1 fat.