Light Sour Cream Chicken Enchiladas - 35g Carbs:Diabetic Low Carbohydrate Recipe

From: Cooking Healthy and Fast

Prep Time: 15 Minutes

Servings: 6 (2 Enchiladas each)

1 (8oz) container light sour cream

1 (8oz) container nonfat plain yogurt

1 (10-3/4oz) can cream of chicken soup with 1/3 less salt

1 (4oz) can diced green chilies

12 (6-7 inch) white corn or flour tortillas

1 cup (4oz) shredded reduced-fat Cheddar cheese

1 1/2 cup chopped cooked chicken

1/4 cup sliced green onions

Heat oven to 350F degrees.

Spray a 13x9-inch (3 Qt) baking dish with nonstick cooking spray.

In med. bowl, combine sour cream, yogurt, soup and chilies; mix well.

Spoon about 3 Tbsp sour cream mixture down center of each tortilla.

Reserve 1/4 cup Cheddar cheese; sprinkle each tortilla with remaining

cheese, chicken and onions. Roll tortillas and place in spray-coated

dish, seam side down. Spoon remaining sour cream mixture over tortillas.

Cover with foil and bake for 25 to 30 minutes, or until hot and bubbly.

Remove foil; sprinkle with reserved 1/4 cup cheese. Return to oven &

bake, uncovered, an additional 5 minutes or until cheese is melted.

Garnish with shredded lettuce and chopped tomatoes, if desired.

Servings: 6 (2 Enchiladas each)

Nutrition per Serving:

358 Calories, 63mg Cholesterol, 9g Fat, 590mg Sodium, 35g Carbs

Exchanges: 3 Lean Meat, 2 Bread/Starch, 1/2 Milk, 1 Fat

Chicken

nonveg

Diabetic Low Carbohydrate Recipe