Chicken Enchiladas
Ingredients
- 1 lb Cooked chicken shredded rotisserie, canned, or leftovers
- 8 oz Reduced-fat cream cheese
- 1 tbsp avocado oil
- 1/2 red pepper diced
- 1 small yellow onion diced
- 1 tsp garlic powder
- 1 tsp chili powder
- 6 Carb balance tortilla wraps
- 12 oz Enchilada sauce (my favorite is one is from Trader Joe's)
- 1/2 cup Mexican cheese blend shredded
Instructions
- Preheat oven to 400°F
- Dice the onions and peppers
- Heat avocado oil in a sauté pan over medium heat. Add and cook onions and peppers for about 2 minutes
- Add shredded chicken, garlic powder, and chili powder
- Stir in cream cheese and cook until melted and well combined. Remove from heat
- Line baking dish with foil for easy cleanup
- Spread 1/2 cup of enchilada sauce on the bottom of the baking dish
- Divide the chicken mixture among the tortillas. Roll them up and place seam-side down in the baking dish
- Pour the remaining enchilada sauce over the top and sprinkle with the shredded cheese
- Bake for 15 minutes, until hot and bubbly
Nutrition
Serving: 6gCalories: 380kcalCarbohydrates: 29gProtein: 34gFat: 19gSaturated Fat: 9gSodium: 611mgFiber: 16g
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