- 8
Ingredients
- Ingredients
- 1 cup onion, chopped
- 1 1/2 cups, boneless, skinless chicken breast, cooked, shredded
- 8 oz reduced-fat shredded sharp Cheddar cheese
- 1 cup Pace picante sauce
- 3 oz 1/3-less-fat cream cheese
- 1 tsp ground cumin or chili powder
- 8 (6") Mission Carb Balance Whole Wheat Tortilla
- 1 1/2 cup Old El Paso Taco Sauce, Medium
Preparation
Step 1
Directions
Preheat oven to 350.
Spray a large nonstick skillet with cooking spary and heat over medium heat until hot. Add onion and saute until tender, about 5 minutes.
Add chicken, 1/2 cup cheddar cheese, picante sauce, cream cheese and cumin. Cook 3 minutes or until cheese melts, stirring constantly.
Place about 1/3 cup chicken mixture down the center of each tortilla and roll up. Place in a 9 x 13 baking dish which has been sprayed with nonstick cooking spray.
Pour taco sauce evenly over top, sprinkle with remaining cheddar cheese.
Cover and bake at 350 for 15 minutes or until cheese melts.
Serves 8 (1 enchilada per serving)
Number of Servings: 8
Weight Watchers Points: 5
Nutritional Info
Servings Per Recipe: 8
Amount Per Serving
Calories: 254.0
Total Fat: 10.0 g
Cholesterol: 46.2 mg
Sodium: 1,009.4 mg
Total Carbs: 19.6 g
Dietary Fiber: 9.5 g
Protein: 20.9 g