Got a fat free enchilada reciepe?

xnikki23x

I've been wanting to get a good one

thedeegan4

I don't have a fat free one but I do have a light version that is super tasty! I will see if I can find it tonight and get it to you if you would like?

peggybrant

I do it all the time and just use fat free ingredients or low fat ingredients. I also learned to make a very low fat guacamole. If your interested inbox me.

thedeegan4

Just found it:

http://www.eatbetteramerica.com/recipes/featured-brands/healthified-creamy-chicken-enchiladas.aspx

thedeegan4

The website I got that from has some really good recipes. I've made quite a few from there.

Lacole216

Thanks for sharing that is a really good website. I'll be trying a few of these recipes

xnikki23x

yes thanks so much. And i will inbox you peggy

kbanzhaf

This is one of my FAVORITE recipes.....you can use fat-free cream cheese, and whole grain tortilla shells to make it healthier.

Crockpot Chicken Enchildas

4-6 boneless skinless chicken breasts
8 oz cream cheese
2 cans enchilda sauce, red or green
tortilla shells
shredded cheddar cheese

Place chicken breasts in crockpot, and smother with one can of enchilda sauce and the cream cheese (I just leave it in a block and dump the enchilda sauce on top). Cook on low all day. When ready to prepare meal, stir the chicken well....it will just fall into pieces, and the cheese and enchilda sauce get mixed together. It kind of looks disgusting, but I promise it tastes good.

Spread chicken mixture down the center of softshell tortillas, and roll up. Place seam side down in a 9 x 13 inch casserole pan. You can fit six enchildas in the pan. Pour second can of enchilda sauce on top and cover with shredded cheddar cheese. Bake at 325-350° until heated through, approximately 30 minutes. If you make these ahead of time, you will need to bake longer.

Serve with lettuce, more shredded cheese, sour cream, black olives, etc. to your taste.

The leftover chicken mixture makes great chicken tacos, and this recipe freezes well. You can use low-fat or non-fat cream cheese and whole grain tortillas to make it healthier.

monylove311

This is one of my FAVORITE recipes.....you can use fat-free cream cheese, and whole grain tortilla shells to make it healthier.

Crockpot Chicken Enchildas

4-6 boneless skinless chicken breasts
8 oz cream cheese
2 cans enchilda sauce, red or green
tortilla shells
shredded cheddar cheese

Place chicken breasts in crockpot, and smother with one can of enchilda sauce and the cream cheese (I just leave it in a block and dump the enchilda sauce on top). Cook on low all day. When ready to prepare meal, stir the chicken well....it will just fall into pieces, and the cheese and enchilda sauce get mixed together. It kind of looks disgusting, but I promise it tastes good.

Spread chicken mixture down the center of softshell tortillas, and roll up. Place seam side down in a 9 x 13 inch casserole pan. You can fit six enchildas in the pan. Pour second can of enchilda sauce on top and cover with shredded cheddar cheese. Bake at 325-350° until heated through, approximately 30 minutes. If you make these ahead of time, you will need to bake longer.

Serve with lettuce, more shredded cheese, sour cream, black olives, etc. to your taste.

The leftover chicken mixture makes great chicken tacos, and this recipe freezes well. You can use low-fat or non-fat cream cheese and whole grain tortillas to make it healthier.

Yumo !!

musicjunkie1982

Cheesy Zucchini Enchiladas
Servings: 4

1 enchilada (or 1/4 casserole) is only 194cals and 4g of fat.

* cooking spray
* 1 tsp olive oil
* 2 cloves garlic, crushed
* 1/4 cup cilantro, chopped
* 2 medium zucchinis, grated
* kosher salt and fresh ground pepper
* 1 1/2 cups Kraft Fat Free Shredded Cheddar Cheese
* 4 Ole Wellness High Fiber/Low Carb tortillas
* 1 can enchilada sauce

Spray a baking dish with nonstick spray. Preheat oven to 400 degrees.

In a medium nonstick skillet, sauté garlic in olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4-5 minutes.


Remove from heat and add 1/2 cup cheese; mix well.

Divide zucchini between in each tortilla, roll and place seam side down in baking dish.


Top with enchilada sauce (you might not use all) and remaining cheese and bake until hot and the cheese is melted, about 20 minutes.

Serve with chopped cilantro and reduced fat sour cream if you wish.



Sometimes, instead of rolling each one, I put a bit of sauce on the bottom of a baking dish, then a tortilla, zucchini mixture, cheese, sauce, tortilla, zucchini, cheese, sauce, etc, until I've used 4 tortillas. That was 1/4 of the dish is equal to one enchilada.

I've also shredded eggplant in with the zucchini and it turned out delicious! Enjoy!

mnromero

Sounds good, gonna have to try this out...thanks for sharing!

dublvision2

bump

kolbyjack

This is one of my FAVORITE recipes.....you can use fat-free cream cheese, and whole grain tortilla shells to make it healthier.

Crockpot Chicken Enchildas

4-6 boneless skinless chicken breasts
8 oz cream cheese
2 cans enchilda sauce, red or green
tortilla shells
shredded cheddar cheese

Place chicken breasts in crockpot, and smother with one can of enchilda sauce and the cream cheese (I just leave it in a block and dump the enchilda sauce on top). Cook on low all day. When ready to prepare meal, stir the chicken well....it will just fall into pieces, and the cheese and enchilda sauce get mixed together. It kind of looks disgusting, but I promise it tastes good.

Spread chicken mixture down the center of softshell tortillas, and roll up. Place seam side down in a 9 x 13 inch casserole pan. You can fit six enchildas in the pan. Pour second can of enchilda sauce on top and cover with shredded cheddar cheese. Bake at 325-350° until heated through, approximately 30 minutes. If you make these ahead of time, you will need to bake longer.

Serve with lettuce, more shredded cheese, sour cream, black olives, etc. to your taste.

The leftover chicken mixture makes great chicken tacos, and this recipe freezes well. You can use low-fat or non-fat cream cheese and whole grain tortillas to make it healthier.

Sounds great just for tacos! Yum! Thanks!