You can make this same recipe with 1 pound cooked ground beef. I use Mission brand Carb Balance tortillas because they taste fantastic - just like a regular flour tortilla - but they are low fat and high in fiber (7 grams of fiber in each one!).
Ingredients
8 oz. cooked, shredded chicken
2 10 oz cans Enchilada Sauce
2 oz. shredded cheese (I use Kraft 2% milk cheddar)
8 Mission Carb Balance Small flour tortillas
Directions
1. Heat oven to 375 degrees F. Heat chicken, 1 can enchilada sauce, and 1 oz cheese in skillet until warmed through and cheese is melted.
2. Spoon enchilada filling onto tortillas; roll up and place seam-side down in lightly greased 13x9x2 baking dish.
3. Pour remaining enchilada sauce over top; sprinkle with remaining cheese. Bake at 375 for 15-20 minutes.
Makes 4 servings of 2 enchiladas each.
Ingredients
8 oz. cooked, shredded chicken
2 10 oz cans Enchilada Sauce
2 oz. shredded cheese (I use Kraft 2% milk cheddar)
8 Mission Carb Balance Small flour tortillas
Directions
1. Heat oven to 375 degrees F. Heat chicken, 1 can enchilada sauce, and 1 oz cheese in skillet until warmed through and cheese is melted.
2. Spoon enchilada filling onto tortillas; roll up and place seam-side down in lightly greased 13x9x2 baking dish.
3. Pour remaining enchilada sauce over top; sprinkle with remaining cheese. Bake at 375 for 15-20 minutes.
Makes 4 servings of 2 enchiladas each.
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