Portions: 6 Serving Size: 1 Enchilada
10 ounces boneless, skinless chicken breast, cut into strips
1 packet reduced-sodium taco sauce mix
2/3 cup water
1 cup red bell pepper, diced
6 corn tortillas (6” to 7” diameter)
6 tablespoons sour cream
- Preheat oven or toaster oven to 350° F.
- Cook chicken strips in a skillet over medium-high heat.
- In a small bowl, mix taco sauce with 2/3 cup water.
- Add the red bell pepper and 1/3 cup of the taco sauce to the skillet and continue cooking until chicken is just done.
- Spray the bottom of a shallow baking dish with nonstick cooking spray.
- To make the enchiladas, place a large spoonful of the chicken and pepper mixture onto the tortilla and roll it up. Place each enchilada side by side in the baking dish to hold rolled shape. Pour the remaining taco sauce over the top.
- Bake enchiladas for 5 to 7 minutes, until the edges of the tortillas are just starting to brown.
- Top each enchilada with 1 tablespoon of sour cream. Serve and enjoy!
- Taco seasoning mix from a package is much lower in potassium compared to canned or bottled taco seasoning. Old El Paso brand was used in this recipe.
- Corn tortillas contain a moderate amount of phosphorus. Keep enchilada phosphorus content lower by using sour cream as a topping instead of cheese.
- For a smaller family, divide this recipe by putting half the uncooked enchiladas into a separate baking dish. Cook the portion you plan to serve and store the other dish in the refrigerator for the next day. The following day, heat in the oven at 350° F for 20 to 25 minutes.
Nutrients per serving
- Calories 169
- Protein 14 g
- Carbohydrates 17 g
- Fat 5 g
- Cholesterol 37 mg
- Sodium 367 mg
- Potassium 215 mg
- Phosphorus 184 mg
- Calcium 63 mg
- Fiber 1.8 g