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Nutritional Facts
Serving Size 4 oz (402g)
Serving Per Recipe 6

Amount Per Serving
Calories 420 Calories from Fat 100

% Daily Value *
Total Fat 11g 17%
     Saturated Fat 3.5g 18%
Cholesterol 10mg 3%
Sodium 1380mg 57%
Total Carb. 50g 17%
     Dietary Fiber 7g 28%
     Sugars 9g
Protein 31g

Vitamin A 50%
Vitamin C 8%
Calcium 50%
Iron 25%

* Percent Daily Values based on a 2,000 calorie diet.

Vegetarian Meatless Chicken Enchiladas

Serves 4

1 can (10 ounces) condensed cream of mushroom soup
1/2 cup onions, chopped
1/2 teaspoon hot sauce
Dash of ground nutmeg
1 (10 ounce package) spinach, frozen, chopped, thawed and drained
16 ounces of meatless chicken strips heated
1/2 cup Monterey Jack cheese or reduced fat, shredded or vegetarian tofu Monterey Jack cheese
8 flour tortillas
1 cup skim milk
Vegetable cooking spray

In a mixing bowl, stir together soup, onion, hot pepper, nutmeg, and dash pepper. In another bowl, stir together half of the soup mixture, spinach, chicken and cheese; set aside. Wrap tortillas in paper towels; microwave on high for 30-60 seconds. Place 1/3 cup chicken mixture on each tortilla; roll up. Place, seam side down, in a 12 x 7 1/2 x 2" glass baking pan sprayed with vegetable spray. Stir milk into reserved soup mixture; pour over enchiladas. Bake in a 350º oven about 10-15 minutes or until heated through and the cheese is melted. Garnish with cilantro, if desired.

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