Mon, May-10-04, 08:16
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Senior Member
Posts: 298
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Plan: Atkins
Stats: 185/154/155
BF:18%+/14%/12%
Progress: 103%
Location: Virginia, USA
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Easy Chicken Enchiladas
Even before LC, this was one of our favorite recipes. We served it with mexican rice and refried beans. Those sides have been replaced with a salad topped with a small scoop of sour cream and a scoop of guacamole. I never thought this recipe was truly easy until I discovered canned chicken.
Easy Chicken Enchiladas - 1 T of butter or spray pan with cooking spray
- 1/2 medium onion chopped into 1/4" pieces
- 3 large chicken breasts cooked and diced or 2 large cans of cooked chicken
- 2 t ground cumin
- 4 oz cream cheese (1/2 block); I use light cream cheese
- 3/4 cup picante sauce or salsa
- 1 1/2 cups shredded cheddar, pepper jack, or mexican blend cheese
- 4 large low carb wraps or 6 medium ones
Preheat oven to 350 degrees. Spray rectangular caserole dish with cooking spray. In a pan on the stovetop, melt butter and saute onions until starting to turn clear about 5 minutes. Add cooked chicken, cumin, cream cheese, 1/2 cup of picante, and 1 cup of cheese to the pan. Mix all ingredients and melt cheese, stirring frequently. Once the cheese has melted, spoon into the center of low carb wraps, fold in sides, and roll up. Place in the caserole dish. Top with remaining picante and cheese. Bake for 20 minutes.
Depending on brand and size of wrap used, I estimate each enchilada to be 4 - 8 net carbs each. This dish can be prepared in only 35 minutes.
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