6 WW pts
| 1 | cup chopped onion |
| 1 1/2 | cups shredded cooked chicken breast |
| 4 | oz reduced-fat Cheddar, shredded |
| 1 | cup salsa verde |
| 3 | oz. fat-free cream cheese |
| 1 | tsp. ground cumin or chili powder |
| 8 | corn tortillas, 6" |
- Preheat oven to 350*F.
- Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add onion, and sautee 6 minutes or until tender.
- Add chicken, 1/2 cup Cheddar cheese, picante sauce, cream cheese, and cumin. Cook 3 minutes or until cheese melts.
- Spoon about 1/3 cup chicken mixture down center of each tortilla, and roll up.
- Place enchiladas in a 13x9-inch baking dish; drizzle with taco sauce, and sprinkle with 1/2 cup Cheddar cheese.
- Cover and bake at 350*F for 15 minutes or until cheese melts. Serve enchiladas immediately.
Main Dish, Mexican
| Nutrition Facts | ||||||
Serving Size 239.4g |
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Amount Per Serving |
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Calories 288 Calories from Fat
32 |
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% Daily Value* |
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Total Fat
3.6g 6%
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Saturated Fat
0.8g 4%
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Trans Fat
0.0g |
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Cholesterol
51mg 17%
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Sodium
862mg 36%
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Total Carbohydrates
30.3g 10%
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Dietary Fiber
3.1g 12%
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Sugars
2.4g |
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Protein
32.3g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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