Ingredients
2 cups cooked and shredded chicken (I used chicken tenderloins)
1 tsp bbq seasoning blend
1/2 cup BBQ Sauce
1 can enchilada sauce
1/2 cup cooked and crumbled bacon (I used bacon bits)
1 1/2 cups reduced fat cheddar jack cheese
1 can diced green chilies
1/4 cup sliced green onions
10 flour tortillas (I used Mission Low Carb/High Fiber Whole Wheat)
Preheat the oven to 425 degrees.
In a large bowl combine chicken, seasoning, bacon, bbq sauce, green chilies, and one cup of the shredded cheese and stir until fully combined.
In the bottom of a casserole dish spread one spoonful of enchilada sauce.
Divide filling evenly among flour tortillas and roll up. Place seam-side down in the casserole dish, and pour the remaining sauce over the top of the enchiladas. Sprinkle with the remaining cheese.
Makes 10 Enchiladas
WW PP=4 per enchilada
Cal 206, Carbs 19.2, Fat 7.8, Fiber 10g, Protein 13g
Bake, uncovered, for 15 to 20 minutes or until browned and bubbly. Top with sliced green onions. Enjoy!
2 cups cooked and shredded chicken (I used chicken tenderloins)
1 tsp bbq seasoning blend
1/2 cup BBQ Sauce
1 can enchilada sauce
1/2 cup cooked and crumbled bacon (I used bacon bits)
1 1/2 cups reduced fat cheddar jack cheese
1 can diced green chilies
1/4 cup sliced green onions
10 flour tortillas (I used Mission Low Carb/High Fiber Whole Wheat)
Preheat the oven to 425 degrees.
In a large bowl combine chicken, seasoning, bacon, bbq sauce, green chilies, and one cup of the shredded cheese and stir until fully combined.
In the bottom of a casserole dish spread one spoonful of enchilada sauce.
Divide filling evenly among flour tortillas and roll up. Place seam-side down in the casserole dish, and pour the remaining sauce over the top of the enchiladas. Sprinkle with the remaining cheese.
Makes 10 Enchiladas
WW PP=4 per enchilada
Cal 206, Carbs 19.2, Fat 7.8, Fiber 10g, Protein 13g
Bake, uncovered, for 15 to 20 minutes or until browned and bubbly. Top with sliced green onions. Enjoy!
No comments:
Post a Comment