Cabbage Roll Chicken Enchiladas
This 5-ingredient dinner recipe uses two genius hacks to make dinner healthy and get it on the table in under an hour. First, swap in cabbage leaves for tortillas to cut the carbs and get an extra serving of vegetables. Second, use prepared ingredients--spicy refried beans and enchilada sauce--to add tons of flavor without a long ingredient list.
Source: EatingWell.com, January 2018
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Read the full recipe after the video.
Recipe Summary
Ingredients
Directions
Tips
To make ahead: Assemble enchiladas through Step 3. Refrigerate for up to 1 day.
Nutrition Facts
Serving Size: 2 enchiladas
Per Serving:
347 calories; protein 24.4g; carbohydrates 18.3g; dietary fiber 5.3g; sugars 0.7g; fat 21g; saturated fat 11.1g; cholesterol 83.5mg; vitamin a iu 1350.4IU; vitamin c 18.8mg; folate 42.9mcg; calcium 302.1mg; iron 2mg; magnesium 32mg; potassium 238mg; sodium 759mg; thiamin 0.1mg.
Exchanges:
2 lean protein, 1 fat, 1 high-fat protein, 1 starch, 1 vegetable