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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 239.0
  • Total Fat: 7.9 g
  • Cholesterol: 13.8 mg
  • Sodium: 660.7 mg
  • Total Carbs: 25.0 g
  • Dietary Fiber: 2.3 g
  • Protein: 17.9 g

View full nutritional breakdown of Easy Chicken and cheese Enchiladas calories by ingredient
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Easy Chicken and cheese Enchiladas

Number of Servings: 8


    1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
    1/2 cup sour cream
    1 lbs chopped cooked chicken
    1/4 cup shredded Mozz cheese
    1 oz shredded cheddar cheese
    8 flour tortilla (6-inch), warmed
    5 green onion, sliced


Heat the oven to 350F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam-side up in a 2-quart shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
Tip: Stir 1/2 cup canned black beans, drained and rinsed into the chicken mixture before filling the tortillas.
Serving Suggestion: Serve with iceberg salad mix with carrots and red cabbage and a red wine viniagrette. For dessert serve prepared refrigerated flan.

TAGS:  Poultry |

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