It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Chicken and Corn Enchiladas

Source: dLife

A baked Mexican style dish with chicken, corn, tortillas, and spicy sauce.

Nutrition Facts

Makes 16 servings
Amount Per Serving

Calories	265.5

Total Carbs	34.0 g

Dietary Fiber	1.4 g

Sugars	7.1 g

Total Fat	7.1 g

Saturated Fat	2.3 g

Unsaturated Fat	0.3 g

Potassium	0.0 mg

Protein	16.7 g

Sodium	915.9 mg

Dietary Exchanges 7.1 Fat, 0.7 Vegetables, 0.3 Meat, 1.8 Starch, 1.4 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

Directions

Preheat the oven to 350 degrees. Coat two 13 x 9 x 2 inch baking dishes with nonstick cooking spray.
In a large bowl, mix together the chicken, red onions, corn, 1 cup of cheese, the sour cream, cumin, and chili powder. Season with salt and pepper if desired.
In another large bowl, mix together the salsa and enchilada sauce.
Coat a medium skillet with nonstick cooking spray and set at high heat. Add 1 tortilla to the skillet and heat each side for about 10 seconds.
Spoon a heaping 1/3 cup of the chicken filling into the center of the tortilla. Roll up and place seam side down. Repeat step with remaining tortillas.
Spoon the salsa and enchilada sauce over the filled enchiladas. Sprinkle with the remaining 1 cup of cheese.
Cover the baking dishes with foil and bake for 30 to 40 minutes. Uncover and sprinkle with green onions. Serve immediately.