Diabetic Cooking

Cilantro pollo enchiladas

Preparation time: 30 minutes. Baking time: 20 minutes.


  • 4 skinless, boneless chicken breast halves, cooked and shredded
  • 1 cup fat-free sour cream
  • 1 1/2 cups shredded, low-fat Cheddar cheese
  • 4 green onions, chopped
  • 1 teaspoon ground cumin
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon pepper
  • 12 6-inch corn tortillas
  • 8 ounces fresh salsa


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 calories, 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.