Source URL: http://www.diabetesselfmanagement.com/recipes/main-dishes/cilantro-pollo-enchiladas/
Preheat oven to 350°F. In a large bowl, combine shredded chicken, fat-free sour cream, cheese, green onions, cumin, cilantro, and pepper. Mix well. Place a large spoonful of chicken mixture on each corn tortilla, roll it up, and place it seam-side-down in a 9″ x 13″ baking dish. Cover with fresh salsa. Bake at 350°F for about 20 minutes or until bubbly and heated through.
Yield: 6 servings. Serving size: 2 enchiladas.
Nutrition Facts Per Serving:
Calories: 334, Carbohydrates: 41 g, Protein: 31 g, Fat: 5 g, Saturated Fat: 2 g, Sodium: 401 mg, Fiber: 4 g
Exchanges per serving: 3 starch, 3 lean meat. Carbohydrate choices: 3.
This recipe was developed by Sharon Palmer, a registered dietitian and freelance writer.
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