Try this Low Carb Creamy Chicken Enchiladas recipe, or contribute your own.
Suggest a better descriptionSource: LISA KINGDON
1. In a pot of boiling water, blanch cabbage leaves for 30 seconds and let dry on a paper towel
2. In a large bowl, mix cream of chicken, green chili's, sour cream, and cream cheese until well combined. Add salt and pepper to taste.
3. Remove about ? of your mixture to a separate bowl and set aside. Add your shredded chicken to remaining mixture.
4. Spray a 9x13 tray and also spread a little bit of your green chili mixture on the bottom. Place a large spoonful of the chicken mixture in a couple cabbage leaves and add a generous amount of cheese. Roll up and place in your pan.
5. When the pan is full, top with plain soup mixture and cheese.
6. Cover with foil and cook at 350 for an hour. About 15 min before you take your pan out, remove the tin foil.
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Serving Size: 1 Serving (2305g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2966 | ||
Calories from Fat: 1958 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 217.5g | 290 % | |
Saturated Fat 120.8g | 604 % | |
Monounsaturated Fat 60.1g | ||
Polyunsanturated Fat 15.6g | ||
Cholesterol 644.5mg | 198 % | |
Sodium 9056.1mg | 312 % | |
Potassium 3943.5mg | 104 % | |
Total Carbohydrate 146.5g | 43 % | |
Dietary Fiber 25g | 100 % | |
Sugars, other 121.6g | ||
Protein 122.6g | 175 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2966
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