Mexican

Chicken enchiladas - low carb is for Dinner.

Chicken enchiladas - low carb takes 10 minutes to prepare.

Chicken enchiladas - low carb takes 60 minutes to cook.

Chicken enchiladas - low carb makes 8 servings.

The ingredients for Chicken enchiladas - low carb are:

1 cup Canned Tomatoes
3.5 cup Tomato Sauce
6 serving Cauliflower Tortilla from scratch (1 tortilla per serving) (by MAMAGIDGETJ)
16 oz Chicken-Kirkland canned chicken breast
2 cup Cheese, Kraft 2% Milk Reduced Fat Shredded Cheddar
1 cup (8 fl oz) Chicken Broth or Bouillon
2 tsp Better than Boullion Chicken Base (by MANGYCOYOTE)

Here is how you make Chicken enchiladas - low carb:

Combine tomatoes, sauce, broth, chicken base into medium sauce pan over medium heat. Add spices to taste (cumin,chili powder, cayenne powder, onion and garlic powders). Increase heat, Bring to boil then simmer for 20 minutes to allow favors to blend and sauce to thicken.Drain chicken (cans) and combine with jalape?os. Spray 13x9 pan with non stick. Layer in sauce to cat pan. Sprinkle with 1/4 of cheese. Layer in 1/2 of chicken. Cover with tortillas. Spread 1/2 of remaining sauce over tortillas. Layer with chicken, then 1/2 of cheese. Spread remaining sauce and cover with remaining cheese. Bake uncovered at 350 for 30-45 minutes until bubbly and nice crust.Serving Size: 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user DUCATI_GIRL.

The nutritional information for Chicken enchiladas - low carb is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 215.4

• Total Fat: 8.8 g
• Cholesterol: 111.5 mg
• Sodium: 1,504.6 mg
• Total Carbs: 11.7 g
• Dietary Fiber: 3.0 g
• Protein: 24.5 g

Chicken enchiladas - low carb is Mexican cuisine.