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Recipe tags: Bake, Chicken, Mexican

Meats and seafood

Chicken Enchiladas

Recipe submitted by DaVita dietitian Kara from Arizona.

Portions: 6

Serving size:  2 enchiladas

Ingredients

• 2 tablespoons canola oil
• twelve 6” corn tortillas
• 3 cups chicken breast, cooked, shredded
• 2/3 cup green onion, finely chopped
• 1/2 cup light sour cream
• 1-1/2 cups enchilada sauce (see Enchilada Sauce recipe on DaVita.com)

Preparation

1. Preheat oven to 375° F.
2. Heat oil in a skillet. 
3. Quickly dip each tortilla into skillet to soften, and then remove to a plate.
4. In the center of each tortilla place 1/4-cup shredded chicken, 1-tablespoon onion and 2-teaspoons sour cream. 
5. Roll up and place each enchilada in a baking dish. 
6. Cover with 1-1/2 cups enchilada sauce.
7. Place baking dish in the oven and heat for 20 to 30 minutes or until hot.

Nutrients per serving

• Calories: 334
• Protein:  23 g
• Carbohydrate:  29 g
• Fat:  14 g
• Cholesterol:  54 mg
• Sodium:  169 mg
• Potassium: 450  mg
• Phosphorus:  331 mg
• Calcium:  86 mg
• Fiber:  3.7 g

Renal and Renal Diabetic Food Choices

• 2-1/2 meat
• 1-1/2 starch
• 1 vegetable, medium potassium
• 1 fat

Carbohydrate Choices

• 2 

Helpful Hints

• Top enchilada with additional spoonful of sour cream before serving if desired.

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