Chicken Enchiladas, Lowfat Recipe Recipe

Name: Chicken Enchiladas, Lowfat Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoon butter; 1 sm. minced onion; 1/3 c. whole wheat flour; 1 1/4 teaspoon salt; 1/2 teaspoon pepper; 3 c. skim lowfat milk; 1/3 c. white vinegar; 8 ounce. lowfat Cottage cheese; 2 c. cooked, cubed white chicken; Jalapeno peppers (optional); 1 pkg. whole wheat tortillas

Servings: persons

2 teaspoon butter
1 sm. minced onion
1/3 c. whole wheat flour
1 1/4 teaspoon salt
1/2 teaspoon pepper
3 c. skim lowfat milk
1/3 c. white vinegar
8 ounce. lowfat Cottage cheese
2 c. cooked, cubed white chicken
Jalapeno peppers (optional)
1 pkg. whole wheat tortillas

1
Sour one c. of lowfat milk with 2 Tbsp.
2
of vinegar.
3
Heat butter in large saucepan.
4
Cook onion in butter.
5
Remove from heat; stir in flour, salt and pepper.
6
Add in lowfat milk (2 c.) and return to medium heat; stir frequently till thickened.
7
Add in chicken, sour lowfat milk, Cottage cheese, peppers.
8
Mix well, till blended.
9
Spoon mix onto tortilla, roll up and place in 13x9 inch baking dish.
10
Uses 8-12 tortillas.
11
Spread remaining mix (about 1/2) over top of tortillas.
12
Bake at 325 degrees for 45 min.

635

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 teaspoon butter, 1 sm. minced onion, 1/3 c. whole wheat flour, 1 1/4 teaspoon salt, and more.

Yes, Chicken Enchiladas, Lowfat Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Enchiladas, Lowfat Recipe

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