Preheat the oven to 350° F. Lightly coat a shallow 1-quart casserole dish with preparation spray.
Lightly coat a small skillet with cooking spray. Set over medium-high heat and warm the tortillas, one at a time, for 5 seconds. Transfer the warmed tortillas to a work surface.
On each tortilla, place 1/4 cup cooked chicken, 1 1/2 tablespoons onion, 1 tablespoon cheese and 1 teaspoon cilantro. Roll up the tortillas, jelly-roll fashion, and arrange the enchiladas, seam side down in a shallow 1-quart baking dish. Pour the enchilada sauce over the enchiladas and sprinkle with the remaining cheese.
Bake for 15 to 20 minutes, or until the cheese is melted and the sauce is bubbly. Remove from the oven and sprinkle with the remaining cilantro.
Per 2-enchilda serving: 322 calories (21% calories from fat), 28 g protein, 8 g total fat (2.4 g saturated fat), 39 g carbohydrate, 6 g dietary fiber, 45 mg cholesterol, 294 mg sodium, 204 mg potassium
Chicken Enchiladas Recipe
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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