Chicken Enchiladas (Lower Carb-Less Fat)
- Ready In:
- 45mins
- Ingredients:
- 11
- Yields:
-
6 enchiladas
- Serves:
- 6
ingredients
- 1 (10 ounce) can green enchilada sauce
- 1 (4 1/2 ounce) can chopped green chilies, drained
- 1⁄4 cup fresh cilantro stem
- 1⁄4 cup parsley sprig
- 1 tablespoon lime juice
- 2 garlic cloves
- 1 (8 ounce) package fat free cream cheese, softened
- 2 cups chicken breasts, precooked and chopped
- 1 cup shredded mozzarella cheese
- 6 low-carb flour tortillas, 6 inch size
- 1 medium lime, cut into wedges
directions
- Heat oven to 350°.
- Spray 11"X 7" glass baking dish with cooking spray.
- In blender or food processor, place enchilada sauce, cilantro, parsley, lime juice and garlic. Cover; blend on high speed about 30 seconds or until smooth.
- In microwavable bowl place cream cheese and microwave for about 30 seconds or until it reaches spreadable consistency but not hot. Mix chicken, green chiles, and 3/4 cup of the shredded cheese into the softened cream cheese.
- Divide chicken mixture among tortillas. Roll tortillas around chicken mixture; place seam side down in baking dish. Pour sauce mixture over enchiladas.
- Cover; bake 20 minutes. Sprinkle with remaining 1/4 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted.
- Optional: Brown under broiler a couple of minutes if desired.
- Serve with lime wedges. Garnish with additional cilantro sprigs if desired.
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Reviews
-
I wasn't sure about this recipe...I've never used the green enchilada sauce before and was not sure if I would like the low carb, low fat version...so wrong, these are very good for being low carb and low fat. My family is not a fan of the cilantro, so that is the only thing I would cut back on for next time, otherwise they are creamy with the mixture of fat free cream cheese and the mozzarella mixed right in with the chicken and I did use a little more of the mozzarella for the top, but I would highly recommend if you are looking for a healthier version of this classic Mexican dish!
RECIPE SUBMITTED BY
Stoblogger
Allen, TX
I come from a very large family which attributed to my mother spending a great deal of her time in the kitchen cooking, cleaning, and preparing. I was fascinated at how she prepared wonderful dishes (especially desserts) without using a cookbook. We grew many of our own fruits and vegetables and my summers were spent washing jars and preparing fruit and vegetables for canning. I dreaded the mountains of green beans, tomatoes, peaches, etc., etc. that had to be picked, washed, peeled, snapped.... More than anything, I hated spending my summer washing jars!
But now, I wouldn't trade that kind of upbringing for anything. I'm glad I learned how to do all those things because it's becoming a lost art. It really was a simpler time then and I'm a much better person for knowing how to do all those 'old fashioned' things.
In my early years of learning to cook, I watched Julia Child on PBS every chance I got. I was so thrilled when I was about 11, my mother let me prepare Julia's Pastry Tarts. If I remember correctly they didn't turn out so well but it didn't matter.
Oddly, today, I enjoy reading cookbooks and recipes even more than actually cooking.
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