Servings Per Recipe: 40
Amount Per Serving
Calories: 22
Total Fat: 0.7gCholesterol: 0mgSodium: 3mgTotal Carbs: 4.1g Dietary Fiber: 0.2gProtein: 0.3g
VIEW DETAILED NUTRITION 
Servings Per Recipe: 8
Amount Per Serving
Calories: 188
Total Fat: 0.1gCholesterol: 0mgSodium: 3mgTotal Carbs: 50.6g Dietary Fiber: 2.3gProtein: 0.5g VIEW DETAILED NUTRITION
Servings Per Recipe: 8
Amount Per Serving
Calories: 317
Total Fat: 12.1gCholesterol: 31mgSodium: 137mgTotal Carbs: 52.9g Dietary Fiber: 1.8gProtein: 1.8g VIEW DETAILED NUTRITION
Servings Per Recipe: 4
Amount Per Serving
Calories: 419
Total Fat: 17gCholesterol: 454mgSodium: 1464mgTotal Carbs: 35.8g Dietary Fiber: 0.5gProtein: 29.9g VIEW DETAILED NUTRITION
Servings Per Recipe: 4
Amount Per Serving
Calories: 336
Total Fat: 2.7gCholesterol: 123mgSodium: 2478mgTotal Carbs: 43g Dietary Fiber: 5.3gProtein: 33.8g VIEW DETAILED NUTRITION
Servings Per Recipe: 6
Amount Per Serving
Calories: 619
Total Fat: 27.1gCholesterol: 60mgSodium: 1459mgTotal Carbs: 66.8g Dietary Fiber: 4.1gProtein: 26.1g VIEW DETAILED NUTRITION 
Reviewed on Dec. 2, 2003 by MARIAN 
I would say that this recipe, as published, is an excellent basic one and quite adaptable. It stands on its own and is really yummy though. My husband, however, didn't really care for the flour tortillas and the ultra creaminess. It just didn't "feel" like enchiladas to him. I loved it. I am now cooking for a large group of people (10...sometimes more) including my grandfather who is on a strict renal diet. After reading some of the reviews here, I decided to give this recipe another try...with modifications. I DOUBLED the recipe as written, EXCEPT for: using 1 can chopped jalapenos (4 oz.), 1/4 cup chopped red bell pepper, and 1/4 cup chopped green bell pepper in place of the green chilies; 4 cups of shredded chicken rather than 3; 2 dozen 6" corn tortillas rather than a dozen 12" flour ones; and a full cup of milk rather than 1/2 cup. I also ADDED to the sauce: 1 tsp of garlic powder, 1 tsp of chili powder, 1/2 tsp of cumin, and a can of cream of chicken soup (to help extend the sauce and add a little more chicken flavor). For color, I added a few more chopped red and green bell peppers on top of the cheese before baking. This made 12 servings, and was a major hit. It also fell within the sodium and potassium restrictions of my grandfather's diet. The added spices and the jalapeno added a more adult kick to them, and they "felt" more like enchiladas to everyone. This is a wonderful dish, good enchilada alternative for those who can't or won't eat tomatoes. Was this review helpful? [ YES ] Reviewed on Dec. 2, 2003 by Jenny OHMYGOSH! These were the best enchilada’s I’ve ever made!!! And was told the best others have ever eaten.This is what I did for those who like suggestions and tips: Taking heed of the advise of other users, I planned on making more sauce from the beginning. So I used a package of boneless/skinless Chicken thighs (dark meat for more flavor) and one large bone-in split chicken breast. I coated all with Fajita seasoning, garlic powder, onion powder, paprika, salt and pepper. Then I browned them along with chopped white onions in a pan in a little bit of olive oil on each side, added some water and chicken bullion to the pan, and cooked them until done. I then cut them up (careful to remove all bones from breast) and used that for the meat filling. I also added the onions that cooked with the chicken to the mix. As for the sauce: I dbl'd all ingrediants. I used two cans of soup one was crm chick/crm shroom combined and one was just crm shrooms. I also added 2 cans of mushrooms pieces, and an extra can of chili's. That was about all of the changes I made, except in addition to cheddar cheese, I also added a shredded white cheese on top (Monterey-jack works well, but I used an authentic Mexican variety that can be found in Texas). The sauce was enough to make about 9-10 enchiladas, each amply stuffed. EXCELLENT! (I also used fresh made tortilla's that you can find in some grocery stores, but not sure if that had any impact or not.) I cannot wait to make these AGAIN!!! Was this review helpful? [ YES ] Reviewed on Apr. 27, 2003 by SUSANLEE THE BEST enchilada recipe I’ve ever tried! This was better than the restaurants!! (Okay well, close!!) Everyone I made it for RAVED. The changes I made: I used a pre-cooked rotisserie chicken from the grocery store for the chicken filling (a little more expensive, but well worth it), CORN tortillas instead of flour (I think enchiladas are technically supposed to be made with the corn tortillas), and for the sauce, instead of adding the 1/4 cup milk, I substituted a half a can of “Ortega’s” red enchilada sauce. This was key, if you ask me! THIS WAS SOOO GOOD!!!! Thank you, Steph!! Was this review helpful? [ YES ]
Servings Per Recipe: 6
Amount Per Serving
Calories: 765
Total Fat: 45.6gCholesterol: 254mgSodium: 1180mgTotal Carbs: 23.9g Dietary Fiber: 1.9gProtein: 50.3g VIEW DETAILED NUTRITION I have two kids that keep me on my toes all day, so having the time to roll a meatloaf is laughable. I decided to make according to recipe, only making a layer in the middle with the provolone and prosciutto and mixing the spinach in with the meatloaf mixture. My broiler pan is quite shallow so I was only able to use a cup each of the wine/water. This was very good. I liked the subtlety of the wine and the flavors of the meatloaf with the prosciutto, provolone and spinach. I think it could use some garlic, onion and perhaps some spices....rosemary, maybe? I'd like to make this again with little additions to see if it would make it really out of sight. I could see how this would make a great meatball, tossed with a parmesan-garlic whole wheat pasta. I didn't want to make changes if I hadn't tried it as is first. I DID use fresh low carb bread to make my bread crumbs. My husband was adamant that I make "tots" with this, as he's a boy. If he had not suggested that, I would have served a light pasta/rice/potato dish. I had mine with garlic broccoli and that was sufficient enough for me, the low-carber. NOTE: I found the prosciutto and provolone at a cheaper price at my local Grocery Outlet. You CAN find them at a cheaper price, I've done it! Was this review helpful? [ YES ]
Servings Per Recipe: 2
Amount Per Serving
Calories: 293
Total Fat: 0.3gCholesterol: 0mgSodium: 13mgTotal Carbs: 75.5g Dietary Fiber: 5.4gProtein: 3.4g VIEW DETAILED NUTRITION
Servings Per Recipe: 4
Amount Per Serving
Calories: 254
Total Fat: 14.1gCholesterol: 30mgSodium: 396mgTotal Carbs: 14.5g Dietary Fiber: 0.4gProtein: 17.1g VIEW DETAILED NUTRITION
Servings Per Recipe: 4
Amount Per Serving
Calories: 170
Total Fat: 0.2gCholesterol: 0mgSodium: 1079mgTotal Carbs: 8.9g Dietary Fiber: 1.4gProtein: 0.6g VIEW DETAILED NUTRITION Reviewed on Dec. 10, 2007 by Annabell91 Absolutely fabulous; loved this recipe, was so sure I would be missing the familiar much lovde tastes of traditional cheese or oil fondue, wich I do so love. But no, this much healthier version dose not disappoint. All the fun and flavor of traditional fondue without all the guilt.I doubled the spices as well as the wine as others had suggested and was not disappointed but I neglected to strain the wine spice mixture before cooking, not a problem until near the end when the wine had cooked down quite a lot and you did come into up close contact with the spices (in your mouth) not good. In the future I maylet the spices simmer with the wine for some time but would try to strain them out befor too long. I made this for a friend after a long day at work; she came over for a glass of wine and was so suprised and delighted. It was so easy I was almost embarrassed, we had shrimp,scallops,chicken,green pepper, onion and mushrooms to cook.Evreything was good but the shrimp jumped out as the star, plumped up by the wine it would literally burst in your mouth with an unexpected explosion of flavor.I only purched a handful of each at the local supermarket on the way home. The scallops were also tasty not at all rubbery, but next time I will buy the larger size.Next in prefence were probaly the mushrooms also magnifing and compounding the flavors.The chicken was good but did not compare to the seafood. I would recommend this recipe to evreyone. Was this review helpful? [ YES ]
Servings Per Recipe: 12
Amount Per Serving
Calories: 317
Total Fat: 19.2gCholesterol: 189mgSodium: 244mgTotal Carbs: 29.8g Dietary Fiber: 0.2gProtein: 7.2g VIEW DETAILED NUTRITION
Servings Per Recipe: 12
Amount Per Serving
Calories: 126
Total Fat: 13.6gCholesterol: 0mgSodium: 171mgTotal Carbs: 1.3g Dietary Fiber: 0.1gProtein: 0g VIEW DETAILED NUTRITION
Servings Per Recipe: 32
Amount Per Serving
Calories: 149
Total Fat: 14gCholesterol: 28mgSodium: 179mgTotal Carbs: 1.9g Dietary Fiber: 0.7gProtein: 4.8g VIEW DETAILED NUTRITION
Servings Per Recipe: 8
Amount Per Serving
Calories: 641
Total Fat: 44.8gCholesterol: 5mgSodium: 196mgTotal Carbs: 59.4g Dietary Fiber: 2.3gProtein: 5.1g VIEW DETAILED NUTRITION