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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 416.7
  • Total Fat: 21.1 g
  • Cholesterol: 96.9 mg
  • Sodium: 822.4 mg
  • Total Carbs: 28.0 g
  • Dietary Fiber: 2.8 g
  • Protein: 28.6 g

View full nutritional breakdown of Chicken Enchilada Pie calories by ingredient
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Chicken Enchilada Pie

Submitted by: CHRISTINA-RAE

Introduction

*Not a great "diet" meal but something great to enjoy occasionally*
Can cut into 8 smaller portions to cut calories and fat.
*Not a great "diet" meal but something great to enjoy occasionally*
Can cut into 8 smaller portions to cut calories and fat.

Number of Servings: 6

Ingredients

    16 oz Light Sour Cream
    2 Boneless, Skinless Chicken Breasts, cooked and diced
    1 can (4oz) Diced Green Chile Peppers, drained
    1/2 tsp Salt
    1/2 tsp Garlic Powder
    1/4 tsp Ground Black Pepper
    10 White Corn Tortillas
    8 oz Shredded Cheddar Cheese, reduced fat

Directions

Preheat oven to 450 degrees.
Spread a thin layer of sour cream in bottom of a 13X9 inch baking pan that's lined with tin foil.
In one pan, combine chicken, 1/2 cup sour cream, green chiles, salt, pepper and garlic powder. Cook over low heat, stirring occasionally until hot.
In a 2nd pan, combine remaining sour cream and cream of mushroom soup. Over low heat, stir occasionally until hot.
Place enough tortillas on top of thin sour cream layer in dish to cover. Spread half of the chicken mixture on top of tortillas, top with half of sour cream and mushroom soup mixture, top with another layer of tortillas. Repeat. Cover with tin foil and bake 30 minutes or until bubbly.
Uncover, top with cheese. Return to oven until cheese is melted.
Serves 6

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user CHRISTINA-RAE.






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