Mexican

Chicken Enchiladas with LC Crepes is for Dinner.

Chicken Enchiladas with LC Crepes takes 60 minutes to prepare.

Chicken Enchiladas with LC Crepes takes 40 minutes to cook.

Chicken Enchiladas with LC Crepes makes 16 servings.

The ingredients for Chicken Enchiladas with LC Crepes are:

15 eggs
9 oz cream cheese
3T oat flour
6T coconut flour

6 chicken breasts, poached
1.5 yellow onions, chopped
1 c sour cream
1 can LaVictoria Enchilada Sauce

1 c shredded mexican cheese

Here is how you make Chicken Enchiladas with LC Crepes:

Tortillas: (may need to make in thirds unless you have a large mixer - makes total 33 crepes)combine eggs, cream cheese and flours. Everyone has their own crepe making technique, my only suggestion is to use 3T per crepe and keep pan oiled between crepesEnchilada Mix:Combine chicken breasts, onions, sour cream and enchilada sauce. Place 1/2 cup mix into crepe and roll. When pan is filled top with cheese.Bake in 375 degree oven 40 minutes. Serving Size: 9X13 pan - 16 servingsNumber of Servings: 16Recipe submitted by SparkPeople user VAUGHN-WY.

The nutritional information for Chicken Enchiladas with LC Crepes is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 237.6

• Total Fat: 15.4 g
• Cholesterol: 223.8 mg
• Sodium: 305.7 mg
• Total Carbs: 6.4 g
• Dietary Fiber: 1.6 g
• Protein: 17.6 g

Chicken Enchiladas with LC Crepes is Mexican cuisine.

The dietary needs meet for Chicken Enchiladas with LC Crepes is Low Carb