Should have checked enchiladas in recipe builder...

CrabNebula

I don't heat any of my corn ones before rolling. Occasionally, a few might break, but who cares, it is all going to be covered in sauce and cheese anyway. Most of them don't break, IME.

Also I don't know what Google is using as a flour tortilla. If you put in for a Mission soft taco flour tortilla, you get about 287 calories per 100g. http://nutritiondata.self.com/facts/baked-products/5298/2

For corn by Guerrero, you get 213 calories per 100g. https://www.caloriecount.com/calories-guerrero-corn-tortillas-i177980

ew_david

melissa6771 wrote: »

_dracarys_ wrote: »

fastfoodietofitcutie wrote: »

Here are the ingredients

8 flour tortillas
8 oz. cream cheese
2 small cans diced green chiles
2 cups cooked, cubed or shredded chicken
28 oz can green enchilada sauce
2 cups shredded cheddar cheese

I'd probably lose the cream cheese and increase the chicken. Also, that's a LOT of enchilada sauce. I make a chicken chorizo enchilada casserole type dish and I only use about 6 oz of sauce. Lastly, switch to corn tortillas. 2 corn tortillas are 100 calories, same as 1 flour tortilla.

If you take the cream cheese out completely, they are no longer cream cheese enchiladas!
Probably could cut back on the sauce some, you would know better when you're putting them together.
Corn vs flour tortilla is not much difference in calories. They are much smaller, like half the size maybe less. And a lot more work because you have to heat each one to roll it. They have more fiber, but also more fat.

I've never heard of a cream cheese enchilada; I just gave my suggestion for lightening the calorie load here.

2 Mission Corn Tortillas are 100 calories. 1 Guerrero flour tortilla of the same size is 100 calories. That's a significant difference when your recipe calls for 8 tortillas. I don't roll mine or heat them, but to each their own. Like I said, I do it casserole style, layering the ingredients on top of flat tortillas.

melissa6771

I went on to missions site, so the corn are two to one of the flour, but half the size. 2 corn tortillas is 47g, 1 flour is 49g. The recipe calls for 8, but if you were using a tortilla half the size, you would use twice as many for the filling. Ounce to ounce there is not a lot of difference between the flour and the corn. And if you change 3-4 out of 7 ingredients, then you are making a completely different dish. That's all I meant. I'm not going to argue the point. Cooking is my hobby. A lot of my clients come to me for cooking advice.

Btw, if you haven't had cream cheese enchiladas, they are good!

These pics are from missions website.

scolaris

I would modify the recipe. Enchiladas don't have to be so rich!

freakymistkd

lemurcat12 wrote: »

freakymistkd wrote: »

Sorry to be naive but what's recipe builder, is it a part of this app or is it setting completely different?

It's part of the app. Under food if you click on recipes. I can never get the new one to work and use the old one (it's there as an option).

Thanks I'll look into it

augustremulous

Use the mexican ingredients you bought to make something healthier.

Personally, I have this on my meal plan for Thursday. I substitute the hominy with one pound of choclo desgranado, and this is now only 366 calories per serving. I'm looking forward to it. Doesn't it look even more delicious than a cream cheese enchilada?

http://www.foodandwine.com/recipes/mexican-chicken-pozole-verde

positivepowers

fastfoodietofitcutie wrote: »

Here are the ingredients

8 flour tortillas - use corn tortillas or lower cal/higher fiber tortillas
8 oz. cream cheese- use fat free or lower fat cream cheese and use 4 oz instead of 8
2 small cans diced green chiles
2 cups cooked, cubed or shredded chicken
28 oz can green enchilada sauce
2 cups shredded cheddar cheese

This can be cut waaaaay down then use low fat or fat free cheese

Just a few suggestions. That's usually what I do when faced with a dilemma such as this.

lynn_glenmont

ElviraMarieCerri wrote: »

Check the ingredients on recipe builder. Sometimes the same item varies wildly from one listing to another. Watch that the quantity of each item is correct, as well as the unit of measure. For example, one listing for garlic shows the unit as a clove, but the calorie count for it must be for a whole bulb. Imagine my surprise when a clove of garlic showed up as, like, 453 calories! And if it is really that many calories, and you really MUST have it, just eat, record, and enjoy, and trim the calories in the days following. One day does not make or break an eating plan.

Even for a whole head of garlic would not be 453 calories. Unless your heads of garlic weigh 300 grams (well over half a pound).

Coupongrl79

Since you've already bought everything, I would reduce the amount of sauce and cheese you are using in your recipe. If you have leftover sauce and cheese, here is a casserole you could make and freeze with the leftovers. http://www.ibreatheimhungry.com/2015/10/green-chicken-enchilada-cauliflower-casserole-low-carb.html

clhoward6

I make enchiladas with a cheesy chicken filling and a homemade tomato chilli sauce on top baked in the oven. I love it.

So the sauce is really low in cals as its onions, garlic, green chillies, coriander (cilantro), tomatoes. A little oil for cooking the onions but you can avoid that entirely if you want to.

The filling for 6 tortillas is 2 chicken breasts steamed and shredded, 75g low fat cheddar (if you use a little bit of English mustard it bring out the flavour of the cheese without having to use too much) and a small pot of Fage 0% Greek yoghurt. Mix it all together wrap it in the tortillas pour sauce on top and bake for 35 to 40 mins. Yum!

Francl27

Aren't enchiladas traditionally supposed to use corn tortillas anyway? I thought I read that somewhere...