HOW MANY CALORIES ARE IN CHICKEN ENCHILADAS RECIPES
LOW-CARB CHICKEN ENCHILADAS RECIPE | ALLRECIPES
Traditional Mexican dish adapted to fit into a low-carb diet. Low-carb tortillas are stuffed with a spicy chicken mixture and baked with a sour cream and Cheddar cheese topping. I serve this with a mock Mexican rice and black bean recipe using low-carb spaghetti. No one will know it's low-carb if you don't tell them!
Provided by Jennifer Q.
Categories Meat and Poultry Chicken Breast
Total Time 2 hours 5 minutes
Prep Time 20 minutes
Cook Time 1 hours 30 minutes
Yield 6 enchiladas
Number Of Ingredients 15
Steps:
- Place chicken breasts, chili powder, cumin, coriander, and salt in a pot over medium-low heat. Add enough water to cover. Simmer chicken until no longer pink in the center, about 30 minutes. Remove chicken from the broth and cool until easily handled, about 10 minutes.
- While chicken is cooling, continue boiling broth until reduced to about 3 cups.
- Heat olive oil in a skillet over medium heat. Saute green bell pepper, onion, and garlic until tender, about 5 minutes. Stir in tomatoes and cook until heated through.
- Add 1/2 of the vegetable mixture to the chicken broth. Stir in sour cream and simmer, stirring often, until sauce is the consistency of a thin gravy, about 15 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
- Shred chicken with two forks and stir into the remaining vegetable mixture. Place 1/6 of the chicken mixture down the center of each tortilla. Roll up tortillas and place seam-side down in the prepared baking dish. Pour sour cream sauce evenly over tortillas. Cover baking dish with foil.
- Bake in the preheated oven until heated through, about 30 minutes. Uncover and sprinkle Cheddar cheese over the top. Continue baking until cheese is melted and sauce is bubbly, about 10 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 495 calories, CarbohydrateContent 20.5 g, CholesterolContent 111.9 mg, FatContent 34.9 g, FiberContent 10.1 g, ProteinContent 32.8 g, SaturatedFatContent 18.6 g, SodiumContent 641.7 mg, SugarContent 3 g
20-MINUTE CHICKEN ENCHILADAS RECIPE | MYRECIPES
Quick tip: While the sauce cooks, shred the chicken. For a spicy kick, top with chopped jalapeños.
Provided by Adam Hickman
Yield Serves 6 (serving size: 2 enchiladas and 1 tablespoon sour cream)
Number Of Ingredients 17
Steps:
- Preheat broiler to high.
- Combine first 9 ingredients in a medium saucepan; stir with a whisk. Bring to a boil over high heat; cook 2 minutes or until thickened. Reserve 1 1/2 cups sauce mixture. Add chicken and beans to pan; cook 2 minutes or until chicken is thoroughly heated.
- Stack tortillas; wrap stack in damp paper towels and microwave at HIGH for 25 seconds. Spoon about 1/3 cup chicken mixture in center of each tortilla; roll up. Arrange tortillas, seam sides down, in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Top with reserved sauce and cheese. Broil 3 minutes or until cheese is lightly browned and sauce is bubbly. Top with tomato and cilantro. Serve with sour cream.
Nutrition Facts : Calories 374 calories, CarbohydrateContent 35.2 g, CholesterolContent 100 mg, FatContent 13.2 g, FiberContent 6.2 g, ProteinContent 31.2 g, SaturatedFatContent 6 g, SodiumContent 569 mg
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