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Betty Crocker's Diabetes Cookbook shares a recipe! Add a fiesta of flavor to chicken with garlic, lime and fresh greens.
Recipe by OldElPaso
Prep Time
20min
Total Time
45min
Servings
6servings
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Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
In blender or food processor, place enchilada sauce, cilantro, parsley, lime juice and garlic. Cover; blend on high speed about 30 seconds or until smooth.
In small bowl, mix chicken and 3/4 cup of the cheese. Divide chicken mixture among tortillas. Roll tortillas around chicken mixture; place seam sides down in baking dish. Pour sauce mixture over enchiladas.
Cover; bake 15 minutes. Sprinkle with remaining 1/4 cup cheese. Bake uncovered 5 to 10 minutes longer or until hot. Serve with lime wedges. Garnish with additional cilantro sprigs if desired.
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Heat oven to 375°F. Increase first bake time to 25 minutes.
Though protein won't raise your blood glucose levels, it's still wise to eat only one serving per meal to control your total calorie intake.
Don't forget the rice and beans! Serve with 1/3 cup cooked rice and 1/2 cup Old El Paso® fat-free refried beans for a total of 4 1/2 Carbohydrate Choices.
If you prefer green enchilada sauce to the red variety, go ahead and use it instead.
*Percent Daily Values are based on a 2,000 calorie diet.
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