Diabetic Chicken Enchiladas Recipe

Everybody loves a good chicken enchiladas recipe. They like it even better when it is tweaked to be diabetic friendly. While this recipe has a little more fat and sodium than we like, it still is a decent option compared with most main stream Mexican recipes.

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Serves	12
Prep time	20 minutes
Cook time	1 hour
Total time	1 hour, 20 minutes

Ingredients

1/2 cup Onion (Chopped)
1 teaspoon Oil
4oz Cream Cheese (Low Fat)
1 tablespoon Water
1 teaspoon Ground Cumin
1/8 teaspoon Ground Cumin
1/8 teaspoon Salt
4 cups Chicken Breast (Cooked, Chopped)
12 Tortillas (8 inch)
10.75oz Campbell's Cream of Chicken Soup (Reduced Fat, Reduced Sodium)
8oz Sour Cream (Reduced Fat)
1 cup Skim Milk
4oz Green Chilies (Chopped)
1/2 cup Cheddar Cheese (Shredded)

Directions

Step 1.	Sauce: Combine the milk, soup, sour cream, and chilies in a bowl. Mix thoroughly and set aside.
Step 2.	Cook the chicken until thoroughly done, and then dice.
Step 3.	Brown the onions in the oil in a skillet.
Step 4.	Warm the tortillas (wrapped in foil) in an oven at 350 degrees for approximately 10 minutes to soften them.
Step 5.	Filling. In a large bowl, combine the water, pepper, cream cheese, cumin and salt. Add the cooked chicken and onion to the mixture and stir several times.
Step 6.	Assemble Enchiladas. Each tortilla will get about ¼ cup of the filling, spread evenly in the center. Now, roll each tortilla up and place in an oven ready baking dish.
Step 7.	Spread sauce over all of the enchiladas and cover with foil. Place in oven for approximately 40-45 minutes. Add cheese to the top of the dish and bake uncovered for about 3-5 minutes or until cheese is melted.

Nutritional Information
Calories	288
Total Fat	11g
Saturated Fat	5g
Cholesterol	58mg
Sodium	414mg
Total Carbohydrates	25g
Dietary Fiber	1g
Sugars	NA
Protein	21g

The nutritional content above is approximate, per serving. The figures have been rounded to the nearest whole number. (e.g., 1.4 grams becomes 1 gram).