EMEALS.com review: Baked chicken enchiladas with Southwest veggies
When I first glanced at this recipe, I was a little surprised that it called for several high carb ingredients (remember, I purchased the LOW CARB eating plan from emeals.com recently).
So, not trusting their net carb count I went ahead and entered the recipe into fatsecret.com, and was surprised that I came up at 14 net carbs which is one less than their calculation. However, I did make three tweaks to the recipe by substituting Green Taco Sauce for Enchilada sauce, using the whole can of tomatoes, and throwing in one extra tortilla (mine were the small ones).
But, more significantly, I reduced their serving size. They said it serves 6, but I cut it into 9 pieces and was satisfied with just one piece.
This was absolutely DELISH.
Baked Chicken Enchiladas
1 lb. cooked chicken breast
1 fifteen ounce can tomatoes, drained
3/4 cup mild green taco sauce
1/2 cup salsa
4 oz. cream cheese, softened
1 cup frozen corn (thawed)
14 oz. can black beans, rinsed and drained
5 low carb tortillas, cut into quarters
1/2 cup shredded cheddar cheese
Spray a 9 x 9 inch casserole dish. Mix chicken, tomatoes, taco sauce, salsa, and cream cheese. In a seperate bowl mix the corn and beans. Layer 7 tortilla slices on bottom of pan, followed by half of the chicken mixture, then half of the corn/beans. Layer 6 more tortilla slices, the rest of the chickens, then the rest of the beans. Top with the rest of the tortillas, and the cheese.
Bake 30 minutes at 375 F.
Serve with steamed veggies.