Dinner

Egg-citing Enchiladas is for Dinner.

Egg-citing Enchiladas takes 30 minutes to prepare.

Egg-citing Enchiladas takes 20 minutes to cook.

Egg-citing Enchiladas makes 8 servings.

The ingredients for Egg-citing Enchiladas are:

1 small can diced green chiles (fire roasted too, if available)
6 Large Tomatoes or 1 can diced mexican style Tomatoes
1 Onion, chopped
3 Cloves Garlic, chopped or minced
2 Lbs. Chicken Breasts, boneless, skinless-sliced
1 tsp. each Chili Powder, Cumin
1/2 tsp. Salt
8 Egg whites
1/3 C. Half & Half
1/2 C. Cheddar Cheese, shredded
Garnishes-
chopped green onion, avocado, cilantro, salsa, sour cream

Here is how you make Egg-citing Enchiladas:

Blender the chiles & Tomatoes until smooth.In skillet, medium heat; saute onion & garlic in 2-4 Tb. Oil.Add Sliced Chicken, brown lightly; 2-3 minutes a side.Add Seasonings and pour on Chile-Tomato Mixture. Cover and simmer 20 minutes until chicken is cooked.Reserve 1 C. of Sauce.In a separate bowl whisk egg whites and half & half.Heat lightly greased 10-inch skillet, on medium-low.Pour 1/8 C. Egg Mix in thin layer crepe. Cook 1 minute, cover and cook 30 seconds more.Should yield 8-10 crepes.Fill egg crepe w/ 1/3 C chicken and sprinkle of cheese. Roll up and place in greased 13x9 baking pan. Continue to line stuffed crepe enchiladas until finished.Pour reserved sauce over entire dish. Sprinkle with cheese.Cover with foil and Bake 20 minutes.Number of Servings: 8Recipe submitted by SparkPeople user SUPERTAMI.

The nutritional information for Egg-citing Enchiladas is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 200.9

• Total Fat: 5.0 g
• Cholesterol: 66.1 mg
• Sodium: 641.9 mg
• Total Carbs: 7.8 g
• Dietary Fiber: 1.5 g
• Protein: 31.2 g

The dietary needs meet for Egg-citing Enchiladas is Gluten Free