Enchiladas, Chicken Breast & Sour Cream Lc-10.6/sdairy- sour cream, ethnic- mexican, meat- chicken breast 2 cup sour cream; divided 2 cup chicken breast; cooked, chopped 8 ounce Monterey Jack cheese; shredded /Colby - divided 1 cup salsa, thick 'n chunky; (Newman's own is great) 2 tablespoon cilantro; chopped 1 teaspoon cumin, ground 10 ea (36 g) low-carb tortillas (6 in); la tortilla factory 1 cup lettuce; shredded 1/2 cup tomato; chopped Preheat oven to 350°F. Mix 1 cup of the sour cream, chicken, 1 cup of the cheese, 1/4 cup of the salsa, cilantro and cumin. Spoon about 1/4 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in 13 x 9-inch baking dish. Top with remaining 3/4 cup salsa; cover. Bake at 350°F for approximately 30 minutes. Sprinkle with remaining 1 cup cheese; continue baking until cheese is melted. Top with lettuce and tomato. Serve with remaining 1 cup sour cream. Serves 6. 5 carbs per tortilla. NYC Nutrition Analysis (per serving or yield unit): water=137.8 g; calories=434.9; protein=23.65 g; total fat=31.29 g; carbohydrate=26.41 g; dietary fiber=15.74 g; ash=2.97 g; calcium=391.3 mg; phosphorus=264.7 mg; iron=0.9 mg; sodium=834.6 mg; potassium=235.7 mg; magnesium=26.2 mg; zinc=1.5 mg; copper=0.05 mg; manganese=0.11 mg; vitamin A=1519 IU; vitamin E=0.69 mg ATE; thiamin=0.06 mg; riboflavin=0.29 mg; niacin=1.61 mg; pantothenic acid=0.51 mg; vitamin B6=0.13 mg; folate=22.79 ug; vitamin B12=0.59 ug; vitamin C=11.03 mg; saturated fat=17.26 g; monounsaturated fat=9.71 g; polyunsaturated fat=2.68 g; cholesterol=74.84 mg; total sugars=1.27 g; selenium=9.46 ug; refuse=3.53%; %cal as carb:prot:fat=22:20:58; WW Pts=9.89; (complete analysis) |
