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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 556.6
  • Total Fat: 20.2 g
  • Cholesterol: 111.8 mg
  • Sodium: 1,674.1 mg
  • Total Carbs: 42.1 g
  • Dietary Fiber: 7.8 g
  • Protein: 48.8 g

View full nutritional breakdown of Chicken Enchiladas calories by ingredient
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Chicken Enchiladas

Submitted by: DANYMAN

Introduction

A spicy chicken mixture is blended with a creamy soup mixture, rolled up in ww tortillas and baked with low-fat cheddar on top. mmmmm A spicy chicken mixture is blended with a creamy soup mixture, rolled up in ww tortillas and baked with low-fat cheddar on top. mmmmm
Number of Servings: 4

Ingredients

    1 (10.75 ounce) can condensed cream of mushroom soup
    1/2 cup refried beans
    1/2 tablespoon olive oil
    1 onion, chopped
    1 teaspoon chili powder
    2 cups chopped cooked chicken breast
    8 (8 inch) flour tortillas
    1 cup salsa
    1 1/3 cup shredded Cheddar cheese

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Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a small bowl mix the soup and refried beans; set aside.

3. Heat oil in a medium saucepan over medium high heat. Add onion and chili powder, and sauté until tender. Stir in the chicken, and 2 tablespoons of the soup mixture. Cook and stir until heated through. Stir in 1/3 cup shredded cheese

4. Spread 1/2 cup of the soup mixture in a 9x13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, cover with salsa and sprinkle with remaining cheese.

5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.



Number of Servings: 4

Recipe submitted by SparkPeople user DANYMAN.






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