Thursday, February 5, 2015

Chicken Santa Fe Enchiladas

Enchiladas are a popular food in our house and I am always looking for new ways to prepare them. These Chicken Santa Fe Enchiladas are packed with cheesy creamy goodness and the rotel gives them a nice kick which we love! Serve with rice and a salad for a healthy and filling meal!

Chicken Santa Fe Enchiladas
Makes 8 Enchiladas
WW PP=4 per enchilada
Cal 188, Carbs 19.5, Fat 5.8, Fiber 14, Protein 15.6

12 oz boneless skinless chicken, cooked and shredded
1 tbsp. chili powder
1 tbsp. garlic powder
1 tsp. cumin
1 can rotel, drained
1/2 cup fat free low sodium black beans
1 cup white queso, divided (I used Archer Farms)
1/2 cup reduced fat shredded cheddar cheese
8 low carb high fiber tortillas (I used Mission Brand)

Pre-Heat oven to 375

In a large bowl combine chicken, dry seasonings, rotel, half of the queso, and black beans. Divide filling evenly among tortillas and roll up placing them seam side down into a lightly sprayed casserole dish. Pour remaining queso over enchiladas and top with shredded cheddar.

Bake for 15-20 minutes or until heated through and bubbly. Garnish with sliced green onions, cilantro, or tomato if desired. Enjoy!


  1. Oh, these enchiladas look wonderful. We love Mexican food. Please come share at the Home Matters Linky Party! We'd love to have you for a visit. The Door is OPEN! :)

    Life With Lorelai

  2. I just made enchiladas last night LOL These look great! Thanks so much for joining us at the #HomeMattersParty - we hope to see you again next week!


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