1 Pound skinless, boneless chicken breasts halves
1 10-1/2 ounce reduced fat, reduced sodium cream of chicken soup
1/2 cup mild salsa (lower sodium such as Newman's Own)
1/4 ounce can diced green chilies
1 teaspoon chili powder
1/2 teaspoon ground cumin
4 cups packaged baby lettuce mix
8 - 6 inch corn tortillas warmed
1/2 cup shredded Mexican style four cheese blend
- Place chicken breasts in a 1-1/2 quart slow cooker. In a small bowl, combine soup, salsa, chilies, chili powder, and cumin. Pour over chicken. Cover and cook on low heat setting for 4-5 hours.
- Remove chicken and place in a medium, shallow bowl, Using 2 forks, shred meat, add half of the sauce from the slow cooker to the shredded chicken, toss to coat.
- Line a serving platter with lettuce. Place about 1/3 cup of chicken mixture and about a teaspoon or the shredded cheese down the center of each tortilla and roll up. Arrange enchiladas on the prepared serving platter. spoon remaining sauce over the enchiladas and sprinkle with remaining cheese.
Makes: 4 Servings
Serving Size: 2 Enchiladas
Carb Grams Per Serving: 24
Per Serving: 271 Calories, 9 g total fat (4 sat fat), 63 mg chol, 599 sodium, 3 g fiber, 6 g sugar, 22 g pro
Starch (d.e): 1.5; Lean Meat (d.e): 3; Fat (d.e); 0.5