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.

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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