River Bend Medical Associates, Inc.

Green Enchiladas

A classic dish with extra vegetables to add flavor and nutrients that everyone can enjoy!

CourseDinner, Entrees, Lunch
CuisineHealthy Diabetic, Heart Healthy, Weight Management
Keyword300 calories or less, diabetic friendly, family friendly, heart healthy, high protein, kidney friendly, quick meals, simple meals

Servings	Prep Time
6	10minutes

Cook Time

25minutes

Servings	Prep Time
6	10minutes

Cook Time

25minutes

Ingredients

nonstick cooking spray
12oz cooked chicken (shredded)Tip: you can use rotisserie chicken to save time
3cups chopped cabbage
2 chopped roma tomatoes
1 clove garlic (minced)
1/2tsp cumin
1Tbsp fresh cilantro
1/4tsp black pepper
1/2cup shredded cheese
3Tbps cotija cheese
12 corn tortillas(6-inch, heated)
8oz canned green chile enchilada sauce
1 chopped serrano pepper(optional)

Instructions

Preheat the oven to 350 degrees F. Spray a large metal or glass baking dish with cooking spray
In a small bowl, combine cabbage, garlic, cumin, cilantro, peppers, tomatoes, and cheddar cheese. Then add shredded chicken; mix to incorporate
Scoop 1/4 cup chicken-cabbage mixture into a tortilla. Roll tortilla and place seam side down in a baking dish. Repeat process for remaining 11 tortillas
Pour enchilada sauce over tortillas. And sprinkle top with cotija cheese
Bake for 25 minutes and enjoy!

Recipe Notes

Nutrition Facts:
Serves: 6
1 serving = 2 enchiladas
Calories: 285 kcal
Fat: 16g
Saturated fat: 3g
Sodium: 365mg
Potassium: 290mg
Carbohydrate: 27g
Fiber: 4g
Total sugars: 5g
Protein: 23g
Choices/Exchanges: 3 protein, 1 starch, 1 vegetable, 1 dairy