As I’ve mentioned, I love Tex-Mex! I’ve adapted this recipe to make it low on fat and low on carbs and it’s so dang delicious!
Here are the ingredients for the chicken filling:
- 2 chicken breasts
- 1 can Rotel tomatoes with chiles
- taco seasoning packet ( I make my own and use 3 T.)
- 1/2 chopped yellow onion
- 8 ounce bar of fat-free cream cheese
This all goes into a crock pot that’s been sprayed with Pam. Cook for 3 hours on high or 6 hours on low, until the chicken shreds easily. You may need to drain some liquid first.
Ingredients for the rest:
- Corn Tortillas (6″, 12-15)
- 1/2 C. fat-free sour cream
- 1 small can green enchilada sauce
- 1 small can green chiles, chopped
- chopped green onions and cilantro (optional)
After the chicken is cooked, I pre-heat the oven to 300 degrees. I put about 5 tortillas on a cookie sheet and spray with Pam, flip them and spray again. Heat for about 3 minutes. This makes them soft for rolling.
Pour some enchilada sauce on the bottom of a glass baking dish to coat. Lay out one tortilla on a surface, drop about 1/4 cup (2 ounces) of the chicken filling in and roll it. Put seam side down in dish. You can usually get about 12-15 enchiladas out of this recipe.
Mix the remaining enchilada sauce, sour cream, and green chiles until well blended. Pour enough sauce to cover the tortillas. (Left over sauce is great for dipping with Baked Tostitos!) Bake, covered, at 350 degrees for 22 minutes. Remove and top with green onions and cilantro.
One enchilada is 50 calories for the tortilla + 70 calories for 2 ounces of chicken breast. I eat two, plus 8 baked tortilla chips, and that’s about 300 calories. I don’t add in the onion or the small amount of cream cheese calories because they’re nominal unless you eat the whole pan. Add a green salad for more nutrients!