Nutrients per serving

  • Calories  169
  • Protein  14 g
  • Carbohydrates  17 g
  • Fat  5 g
  • Cholesterol  37 mg
  • Sodium  367 mg
  • Potassium  215 mg
  • Phosphorus  184 mg
  • Calcium  63 mg
  • Fiber  1.8 g

Easy Chicken Enchiladas

Want to serve up a south-of-the-border, kidney-friendly treat? DaVita dietitian Julie from North Carolina comes to the rescue. Her Easy Chicken Enchiladas live up to their name and taste muy bueno. Make dinnertime a fiesta with Easy Chicken Enchiladas.

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes

Recipe submitted by DaVita dietitian Julie from North Carolina.

Portions: 6     Serving size: 1 enchilada


  • 10 ounces boneless, skinless chicken breasts
  • 1 packet reduced-sodium taco sauce mix
  • 2/3 cup water
  • 1 cup red bell pepper, diced
  • 6 corn tortillas, 6” size
  • 6 tablespoons sour cream 


  1. Preheat oven or toaster oven to 350° F.
  2. Cut chicken into strips and cook in a skillet over medium-high heat.
  3. In a small bowl, mix taco sauce with 2/3 cup water.
  4. Add the red bell pepper and 1/3 cup of the taco sauce to the skillet and continue cooking until chicken is just done.
  5. Spray the bottom of a shallow baking dish with nonstick cooking spray.
  6. To make the enchiladas, place a large spoonful of the chicken and pepper mixture onto the tortilla and roll it up. Place each enchilada side by side in the baking dish to hold rolled shape. Pour the remaining taco sauce over the top.
  7. Bake enchiladas for 5 to 7 minutes, until the edges of the tortillas are just starting to brown.
  8. Top each enchilada with 1 tablespoon of sour cream. Serve and enjoy!

Renal and renal diabetic food choices

  • 1-1/2 meat
  • 1 starch
  • 1/2 vegetable, low potassium 

Carbohydrate choices


Helpful hints

  • Taco seasoning mix from a package is much lower in potassium compared to canned or bottled taco seasoning. Old El Paso brand was used in this recipe.
  • Corn tortillas contain a moderate amount of phosphorus. Keep enchilada phosphorus content lower by using sour cream as a topping instead of cheese.
  • For a smaller family, divide this recipe by putting half the uncooked enchiladas into a separate baking dish. Cook the portion you plan to serve and store the other dish in the refrigerator for the next day. The following day, heat in the oven at 350° F for 20 to 25 minutes. 

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What's everyone saying?

1 Comment | Average User Rating:

Easy Chicken Enchiladas

Lynda says:


This was very EASY to make and we both loved it and it tasted good !! :) and my husband is on a Renal Diet ....

Jun. 06, 2009, 7:43 PM - Inappropriate review?

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