Mexican

Chicken Enchiladas w/ Low-Carb Tortillas is for Dinner.

Chicken Enchiladas w/ Low-Carb Tortillas takes 20 minutes to prepare.

Chicken Enchiladas w/ Low-Carb Tortillas takes 30 minutes to cook.

Chicken Enchiladas w/ Low-Carb Tortillas makes 16 servings.

The ingredients for Chicken Enchiladas w/ Low-Carb Tortillas are:

40 ounces Chicken Breast (cooked), no skin, roasted
1 serving Onion - Yellow - 1 Cup (by ***DEBRA***)
.5 cup, chopped or diced Hot Chili Peppers
.75 cup Green Chili Peppers, canned
240 grams Black Olives
480 grams Sour cream, light
2 cup Kraft Shredded 2% Mexican Four Cheese blend
16 serving La Tortilla Factory - Low Carb Tortilla, large size
3 cup La Victoria Enchilada Sauce

Here is how you make Chicken Enchiladas w/ Low-Carb Tortillas:

Cook chicken however you like, I usually use water instead of any added oil. Cut/Shred chicken, season with cumin, garlic powder, and black pepper. Place in large bowl and mix all ingredients except tortillas. Using 16 tortillas, stuff and roll. Prior to cooking, line bottom of pan with enchilada sauce, sprinkle with cheese and drizzle enchilada sauce over enchiladas, bake at 350 degrees for approximately 20-30 minutes. Let stand 5-10 minutes and serve. Top with fresh pico or salsa to your liking.Serving Size: Makes 16 full size enchiladas, Serving Size: 1 enchiladaNumber of Servings: 16Recipe submitted by SparkPeople user FENWICK7.

The nutritional information for Chicken Enchiladas w/ Low-Carb Tortillas is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 280.9

• Total Fat: 12.3 g
• Cholesterol: 61.9 mg
• Sodium: 938.2 mg
• Total Carbs: 24.7 g
• Dietary Fiber: 13.0 g
• Protein: 29.2 g

Chicken Enchiladas w/ Low-Carb Tortillas is Mexican cuisine.