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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 377.3
  • Total Fat: 8.5 g
  • Cholesterol: 100.2 mg
  • Sodium: 1,035.9 mg
  • Total Carbs: 32.3 g
  • Dietary Fiber: 2.7 g
  • Protein: 40.1 g

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

Submitted by: INDYGIRL2003


Number of Servings: 10

Ingredients

    6 Chicken Breasts, shredded
    2 10.5 oz cans Fat Free Cream of Chicken Soup
    1 16 oz container Fat Free Sour Cream
    Jalapenos, pickled (slices)
    1 Medium Onion, chopped
    1 small package of Mushroom slices
    2 cups Fiesta blend shredded cheese
    8 Whole Wheat Tortillas, 8-inches.

Directions

In large saucepan or wok, cook the chicken. Once cooked, shred with fork or with food processor. In another saucepan, saute onion and mushrooms until onions are translucent. Add the 2 cans of soup and sour cream, stirring. In a food processor, chop up jalapeno slices, as much or as little as you want, then add to the soup/sour cream mixture. Stir until well mixed, then remove from heat.
Fill each individual tortilla with a little of the soup/sour cream mixture, 2 spoonfuls of chicken, and a sprinkling of cheese. Roll it and place on a baking sheet. Repeat until all tortillas are filled. Use remaining soup/sour cream mixture to cover the top of the enchiladas. Sprinkle with remaining shredded cheese. Bake in oven at 350 for 20-25 minutes.


Serving Size: Makes 8 servings

Number of Servings: 10

Recipe submitted by SparkPeople user INDYGIRL2003.






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