Crazy chicken enchilda/burrito recipe I have tweaked

[Tiffykins 672]

This recipe is perfect for the mushy, and soft solids stage minus the tortilla. I don't use the milk, or butter that this recipe calls for. My adjustments are listed below.

chicken Enchiladas II - All recipes

Okay, so I tweak every recipe I find to fit our dietary needs and family tastes. The nutrition facts for this recipe listed are unbelievably HIGH calorie, high carb, high fat so, I changed things up quite a bit.

Also, I cheat and use the crock pot.

2 cans of cream of chicken Soup (98% reduced fat) I've also used one can of cream of mushroom, 1 can of cream of chicken, I always use the 98% reduced fat this cuts the fat, calories and carbs substantially

1/2 package of chicken fajita seasoning

1 small can of diced green chilis

1/2 cup of sour cream

1-2 tsp of Crushed red pepper (TOTALLY OPTIONAL, we like things a with a kick)

2-3 chicken breast (I use 2 large breast halves, boneless, skinless work best)

2 cups, Sargentos reduced fat mexican flavored shredded cheeses mix

6 - 6inch whole wheat tortillas or wraps/low carb (optional)

We never eat corn tortillas.

In a mixing bowl, mix Soups, sour cream, fajita seasoning, and green chilis stirring thoroughly to ensure well blending. Refrigerate for at least 1 hour (I refrigerate overnight)

Get the crock pot liners (found in the aisle with foil/ziploc baggies)

I use a 4 quart crock pot.

After the soup mix has set up, dump into crock pot, and toss the chicken breast in on top of the soup mixture. I do not thaw my chicken breast. We buy chicken in bulk at the commissary, so I come home and divide the packages into freezer bags. I found that thawing the chicken breast made the chicken way too mushy for our tastes. I found the "frozen breast" hint in another recipe and it works fabulously.

Cook on high for 2-3 hours (cook times will vary based on chicken breast size), remove chicken from crock pot, shred with 2 forks, and return to crock pot. Cook on low for 2 more hours.

Spray 9x13 casserole dish with non-stick cooking spray.

Preheat over to 375 degrees

Add 1 cup of shredded cheese to crock pot mixture, stir well.

Scoop chicken/soup mixture (1/2 cup) into tortilla, sprinkle with small amount of remaining cheese. Roll, and place seam side down in casserole dish. Repeat until you have filled the tortillas.

Empty remaining crock pot soup and chicken mixture over enchiladas/burritos covering all the exposed tortillas with soup mixture to prevent burning or drying them out.

Sprinkle remaining shredded cheese over the top.

Bake at 375 degrees for 20-30 minutes until soup is bubbly and cheese has melted.

Garnish with lite sour cream, diced tomatoes, green onions, and/or diced jalapenos.

I rarely eat any of the tortilla, the soup/chicken mixture is absolutely fabulous. It's not too spicy, it's wonderfully seasoned, and is very filling.

Here's the nutritional facts for the base recipe:

Chicken Enchiladas II

Servings Per Recipe: 6

Amount Per Serving (1 enchilada )

Calories: 619

• Total Fat: 27.1g
  
• Cholesterol: 60mg
  
• Sodium: 1459mg
  
• Total Carbs: 66.8g
  
• Dietary Fiber: 4.1g
  
• Protein: 26.1g
  

My estimated nutrition facts based on the myfitnesspal.com calculations for the entire recipe.

Per serving (1 entire enchilada/burrito)

Calories 374

Carbs 21 grams

Protein 32.5 grams

Fat 17.6 grams

If you'd like to cut the carbs and calories substantially, don't eat it with any tortilla. This decreases the carb count to 6-7 carb grams per 1/2 cup of soup/chicken mixture. This drops the calorie count to 293 calories.

Recipe can be easily halved to prevent too many leftovers. The chicken/soup mixture also freezes and defrosts very well. I found this recipe on February 15th, and have made them twice, and we're having them again tonight. John hates mexican food, but he loves these.

Don't freak out over those numbers. Remember you're only eating 1/4 of cup during the mushy stage for most patients.