Thursday, February 5, 2015

Chicken Santa Fe Enchiladas



Enchiladas are a popular food in our house and I am always looking for new ways to prepare them. These Chicken Santa Fe Enchiladas are packed with cheesy creamy goodness and the rotel gives them a nice kick which we love! Serve with rice and a salad for a healthy and filling meal!

Chicken Santa Fe Enchiladas
Makes 8 Enchiladas
WW PP=4 per enchilada
Cal 188, Carbs 19.5, Fat 5.8, Fiber 14, Protein 15.6

Ingredients
12 oz boneless skinless chicken, cooked and shredded
1 tbsp. chili powder
1 tbsp. garlic powder
1 tsp. cumin
1 can rotel, drained
1/2 cup fat free low sodium black beans
1 cup white queso, divided (I used Archer Farms)
1/2 cup reduced fat shredded cheddar cheese
8 low carb high fiber tortillas (I used Mission Brand)

Pre-Heat oven to 375

In a large bowl combine chicken, dry seasonings, rotel, half of the queso, and black beans. Divide filling evenly among tortillas and roll up placing them seam side down into a lightly sprayed casserole dish. Pour remaining queso over enchiladas and top with shredded cheddar.

Bake for 15-20 minutes or until heated through and bubbly. Garnish with sliced green onions, cilantro, or tomato if desired. Enjoy!

2 comments:

  1. Oh, these enchiladas look wonderful. We love Mexican food. Please come share at the Home Matters Linky Party! We'd love to have you for a visit. The Door is OPEN! http://lifewithlorelai.com/2015/02/05/home-matters-linky-party-23/ :)

    ~Lorelai
    Life With Lorelai

    ReplyDelete
  2. I just made enchiladas last night LOL These look great! Thanks so much for joining us at the #HomeMattersParty - we hope to see you again next week!

    ReplyDelete

I'd love to hear from you. Please leave your comments below.

Related Posts Plugin for WordPress, Blogger...