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Low-Cal Enchiladas

23 grams of protein and under 400 calories! 
Makes 6 servings (2 enchiladas each)

Ingredients: 
  • 3/4 cup light sour cream
  • 4 garlic cloves, minced and divided in half
  • 1/4 cup cilantro, chopped, and divided in half
  • 1 jalapeno pepper, seeded & chopped
  • Juice from 1/2 a lime
  • Cooking spray (or olive oil)
  • 1 cup onion, chopped
  • 2 cups broth (chicken, turkey or vegetable)
  • 2 cups cooked chicken or turkey meat, diced
  • 2 teaspoons ground cumin
  • 12 - 6" flour tortillas
  • 1 - 16oz jar green enchilada sauce
  • Salt & pepper to taste

Instructions: 
  • Preheat oven to 350F
  • Spray a 13x9" pan with cooking spray and set aside. 
  • Combine sour cream, 2 garlic cloves, 2 tablespoons of the cilantro, jalapeno peppers, & lime juice in a small bowl.  Add water a teaspoonful at a time until it is drizzling consistency.  Salt & pepper to taste and set aside. 
  • Spray a large skillet with cooking spray and heat over med-high heat.  Add onion and sauté until soft (about 5 min).  Add remaining 2 garlic cloves and sauté an additional minute.  Add broth, turkey/chicken and cumin and reduce heat to med-low.  Simmer uncovered for 10-15 minutes or until heated through and most of the liquid has evaporated.  Salt & pepper to taste.
  • Warm the tortillas in the oven for a minute or the microwave for 30 seconds.  
  • Fill each tortilla with about 2 Tablespoons of the meat mixture and roll up.  Place seam-side down in the baking dish.  
  • Spread the enchilada sauce over the tortillas.
  • Bake for 20-25 minutes or until bubbly and heated through.
  • Drizzle with sour cream mixture and sprinkle with remaining cilantro. 
  • Serve immediately.

Nutrition Info Per Serving (2 enchiladas): 
Calories 349.1
Total Fat 10.4 g
Saturated Fat 4.8 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 1.8 g
Cholesterol 43.9 mg
Sodium 1,410.6 mg
Potassium 355.7 mg
Total Carbohydrate 42.3 g
Dietary Fiber 4.2 g
Sugars 5.7 g
Protein 23.1 g

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