![]() |
|
|
|||||||
| Register | Blogs | FAQ | Calendar | Search | Today's Posts | Mark Forums Read |
![]() |
|
|
LinkBack | Thread Tools | Display Modes |
|
|
#1 |
|
MAJOR LCF POSTER!
|
Creamy Chicken Enchiladas
It's been ages since I've posted a recipe, but this one was SOOOO incredibly good, I had to share it. Got it from my mom. It's not specifically LC, but you'd only need to swap flour tortillas for LC ones to make it so.
The first time you make it, resist the urge to tweak. I kept thinking it was going to be bland, so I REALLY had to slap my own hand to keep from adding garlic or cumin. But I'm glad I didn't, because it is seriously delicious just as it is. CREAMY CHICKEN ENCHILADAS l stick butter l medium onion chopped 1-4 1/2 ounch can green chilies, chopped 1-8 ounce cream cheese cut up and softened 3 1/2 cups chopped chicken breast--cooked 8-8 Inch flour tortillias 2-8 ounce packages Monterrey Jack Cheese shredded 2 cups heavy whipping cream Over medium heat add butter, onions and saute 5 minutes. Add chilies, saute l minute then stir in cream cheese and chicken until cheese melts. Spoon 2 - 3 tablespoons down center of each tortilla. Roll up, seam side down. Place in lightly greased 9 x 13 dish. Sprinkle with Monterrey Jack Cheese, drizzle cream over top of all. Bake 350 for 35-45 minutes, covered. Uncover and bake about 5-10 more minutes to let the cheese get browned (if desired). Everything in it is cooked already, so you're really just warming it through. 8 servings. I assembled this the night before (all but cheese & cream), and it turned out great. Hope you like it!! It's yum, yum, yummy! The leftovers are amazing, too.
__________________
[COLOR="DarkRed"]Shari [/COLOR](SH) in Oklahoma (OK) [COLOR="Blue"]"No creature ever died for lack of STARCH." -- Dr. Rob Thompson[/COLOR] |
|
|
|
|
Sponsored Links
|
|
|
#2 |
|
MAJOR LCF POSTER!
|
Shari - What a timely post -- I was thinking about making chicken enchiladas soon! I like that they can be prepared ahead and finished up the next day. Thanks for the recipe.
|
|
|
|
|
|
#3 |
|
Senior LCF Member
Join Date: Mar 2006
Location: Way Out There (Just Left of Center!)
Posts: 810
Gallery: bprieto
Stats: BM Huh??/BMI 28 /BMI 22
WOE: Modified - OWL
Start Date: Re-inducted 9/30/09
|
In my area of the country, enchiladas are made w/ corn tortillas. Corn tortillas can have as much as 1/2 fewer carbs with the same or more fiber.
![]() |
|
|
|
|
|
#4 |
|
Senior LCF Member
Join Date: Aug 2009
Location: Florida Panhandle (Texas Expatriate)
Posts: 125
Gallery: Sonofabeach
Stats: 240/224/185
WOE: Atkins
Start Date: Restart: 08/09
|
I couldn't agree more. But, here is the specs on a corn tortilla.
Nutrition Facts Serving Size: 1 -------------------------------------------------------------------------------- Amount per Serving -------------------------------------------------------------------------------- Calories 70 Calories from Fat 9 -------------------------------------------------------------------------------- % Daily Value * Total Fat 1g 2% Saturated Fat 0g 0% Sodium 0mg 0% Total Carbohydrate 14g 5% Dietary Fiber 0g 0% Protein 2g 4% |
|
|
|
|
|
#5 |
|
Senior LCF Member
|
Oh my, this sounds divine! I think with a lc tortilla this would be acceptable as a once in a while yummy dinner!
|
|
|
|
|
|
#6 |
|
MAJOR LCF POSTER!
|
Everytime I make enchiladas with lc flour tortillas, the tortillas become very soggy and yuck. Any ideas?
|
|
|
|
![]() |
| Thread Tools | |
| Display Modes | |
|
|