Good day! We are sorry for the error. Below you will find our Pure Chef modifications:
Recipe Name: Chicken Enchiladas

Ingredients:
2 (10 3/4 oz.) cans enchilada sauce
1 1/2 or 2 lbs. boneless and skinless chicken breasts, size according to plan
8 oz. reduced fat cheddar cheese, shredded
1 (8 oz.) container fat free sour cream
1 (10 3/4 oz.) can fat free reduced sodium cream of chicken soup
10 3/4 oz. canned no added salt tomatoes with chilies
8 (6 inch) flour tortillas


Preparation:
Place chicken breasts in a large pot with water; bring to a boil and reduce to simmer. Cook until meat starts to fall apart; drain. Cool chicken and then pull meat apart. Stir in tomatoes and 1/2 of sour cream. Combine enchilada sauce & cream of chicken soup in a separate pot; bring to a boil. Spoon 1/2 cup chicken mixture down center of each tortilla; sprinkle each with 2 1/2 tablespoons of shredded cheddar cheese. Roll up tortillas, and place each, seam side down, in a cooking spray coated (13 x 9 x 2 inch) baking dish. Pour enchilada sauce mixture over top. Sprinkle remaining shredded cheddar cheese over enchiladas. Bake, uncovered, in a preheated 350F oven for 20 minutes.
Makes: 8 servings
Serving size: 1/8th recipe or 1 chicken enchilada
Pure Exchange: 1/2 Protein, 1 Vegetable, 2 Starches, 1/2 Dairy, 2 Condimdnts

Please remember to use this recipe in moderation while in your weight loss program for continued success.



Enjoy!



Pure Chef

???

What are these for?

Ok, so not too sure........I sent in the recipe below for one of the other LAWL members to our "pure chef." I didn't really even read the recipe, as I have never had a problem with the LA chef before. I just copied and pasted from my e-mail. I am sure Krista can clarify if there are any other questions. Between the two of us, I am sure we can get this recipe stated more clearly. Thanks for pointing this out

Can someone give me the LA exchanges for this recipe? It is one of my favorites.

2 cans of Old El Paso enchilada sauce (10 3/4 oz cans)
2 pounds chicken, boiled
8 ounce cheddar cheese, shredded
8 ounce fat free sour cream
10 3/4 ounce of cream of chicken soup
10 3/4 ounce rotel tomatoes
8 tortilla) flour tortillas

Directions
1. Boil 2 pounds boneless chicken breast in a large pot, boiling until meat starts to fall apart; drain. Pull apart. Stir in rotel tomatoes and 1/2 of sour cream.
2. Combine enchilada sauce & cream of chicken soup in a separate pot; bring to a boil.
3. Spoon 1/2 cup chicken mixture down center of each tortilla; sprinkle each with 2 1/2 tablespoons of shredded cheddar cheese. Roll up tortillas, and place each, seam side down, in a lightly greased 13- x 9- x 2-inch baking dish. Pour Enchilada Sauce mixture over top.
4.Sprinkle remaining shredded cheddar cheese over enchiladas.
5. Bake, uncovered, at 350deg for 20 minutes

Actually, the more I think about it, the more irritated I am. I paid for online access to the Pure Chef, and it seems he/she does not even know if he is an LA Chef or a Pure Chef.....and obviously completely looked over the last three ingredients. I emailed them to see if they will re-do this recipe. Sorry Krista.......it will probably be another 5 business days.

No problem Nicole! I know this one may be a stretch anyway!

ok, Krista.......that should be better
XOXO

I don't know the fact about this but my neighbor made this and I rampped them to work for me and my plan

Chicken Enchilada's

4 boneless skinless chicken breast
1 whole green pepper
1 - 2 Tbs olive oil
3 spoonfuls of whole wheat flour
1 1/2 cups of low sodium chicken broth
1 - 1 1/2 cups of low fat sour cream
1 jar of chunky salsa
1 package of whole wheat tortillas (small size)
cheese can be what you like - I used reduce fat montery jack/mix (you choose how much you want to use)

Chicken - boil the chicken breast about 30 minute and then let cool a little and shredd with fingers.

Cut the green pepper up into little pieces and sautee in olive oil.
when tender sprinkle flour on and make almost like a paste.
then add your chicken stock and whisk (like a gravy) let simmer for a little bit
then add your jar of salsa, add your sour cream. (you now have your encillada sauce and you didn't have to use a can!

With the tortilla's you need to fry for 5-7 seconds on each side in Canola oil. I really pat these well...

I stuff the tortilla's with chicken and cheese and wrap up

In a 9x13 pan put a small amount of sauce (cover bottom)
then lay filled tortilla's seam side down in pan (squish so you get 5 in each row)
Then pour remained of sauce on top and top with remainder cheese.

Sorry like I said my staff said it sounded great but didn't give me numbers so I just guessimated...

Just a little idea!