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FOODPICKER: Recipes
Chicken Enchiladas
Recipe Ingredients:
12 oz. roasted skinless chicken breast, diced
8 Mission low carb soft taco size tortillas
1 1/2 cups low salt black beans
4 T. salsa
2 1/2 cups Old El Paso enchilada sauce
6 oz. low sodium mozzarella, shredded
1/4 cup black olives, sliced
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Recipe Directions:
1. Mix black beans and salsa.
2. Pour 1 cup of enchilada sauce in bottom on a 9x12" baking dish.
3. Place even amount of chicken and bean mixture in 8 tortillas.
4. Sprinkle each with 1 small pinch of cheese. Roll up and place in dish.
5. Pour remaining enchilada sauce over rolled up tortillas.
6. Sprinkle remaining cheese over top. Top with olives.
7. Bake in oven at 350 degrees for 40 minutes or until cheese has melted and sauce is bubbling.
8. Makes 8 enchiladas.
Nutrition Facts per enchilada:
Calories: 309, Carbohydrate: 31 g, Fiber: 13 g, Fat: 10 g, Protein: 26 g, Sodium: 754 mg
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