We started making these enchiladas years ago.
With my Gestational Diabetes diagnosis, we've revisited some of our favorite recipes, and made a few adjustments to help keep my blood sugar levels in line.
I cannot even tell you how thrilled I am to find out these worked with my diet!
I even "splurged" and had five chips with heaps of homemade guacamole.
1 (10 oz) can cream of chicken soup
1 1/4 cups sour cream
1/4 tsp chili powder
1 Tbsp butter
1 small onion, diced
1 (4 oz) can chopped green chilies, drained
1 (1.25 oz) package taco seasoning
1 bunch green onions, chopped
1 cup water
1 teaspoon lime juice
1/2 tsp onion powder
1/2 tsp garlic powder
10 whole wheat tortillas
3 cups Cheddar cheese, shredded
1 (10 ounce) can red enchilada sauce
Cook chicken in crock pot and shred. Set aside.
Combine cream of chicken soup, sour cream and chili powder in saucepan. Bring to a simmer over low heat, stirring occasionally. Keep warm.
Meanwhile, heat butter in skillet over medium heat and saute diced onion. Add the shredded chicken, chopped (and drained) green chilis, taco seasoning, half the bunch of chopped green onion and water. Stir in lime juice, onion powder and garlic powder. Simmer for 10-15 minutes.
Preheat oven to 350 degrees.
Stir in 1 cup of the soup mixture into the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 pan.
Fill each tortilla with chicken mixture; add cheddar cheese over the filling before folding the tortillas, saving 1.5 cups of cheddar cheese for topping the enchiladas.
Place tortillas seam-side down over the soup mixture.
Pour enchilada sauce over enchiladas. Cover with remaining 1.5 cups shredded cheddar cheese. Sprinkle the remaining green onion over top.
Bake until filling is heated through and cheese is melted and bubbling (approximately 25-minutes).
Recipe adapted from Angela's Awesome Enchiladas.
How to Survive Gestational Diabetes