Chicken Enchiladas


Serving Size:
2 enchiladas

    Diet Types:
  • Diabetes
  • Dialysis


  • 2 tablespoons canola oil
  • 12 corn tortillas, 6” size
  • 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) 


  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.

Helpful hints

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

Nutrients per serving

Calories 334

Protein 23 g

Carbohydrates 29 g

Fat 14 g

Cholesterol 54 mg

Sodium 169 mg

Potassium 450 mg

Phosphorus 331 mg

Calcium 86 mg

Fiber 3.7 g

Kidney and kidney diabetic food choices

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

Carbohydrate choices


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