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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 294.6
  • Total Fat: 16.1 g
  • Cholesterol: 51.3 mg
  • Sodium: 931.9 mg
  • Total Carbs: 21.1 g
  • Dietary Fiber: 7.2 g
  • Protein: 15.6 g

View full nutritional breakdown of Creamy chicken enchiladas calories by ingredient
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Creamy chicken enchiladas

Submitted by: BLONDE34K

Introduction

This could be even lower in fat and calories if you used low fat canned soup and less cheese or 2% cheese but I am just calculating for how I made it this time. This could be even lower in fat and calories if you used low fat canned soup and less cheese or 2% cheese but I am just calculating for how I made it this time.
Number of Servings: 8

Ingredients

    1 package Fajita size flour tortilla, low carb
    1 can cream of chicken soup
    1 can cream of onion soup
    1 8 ounce tub light sour cream
    1 small can chopped green chilies, drained
    2 chicken breast, cooked
    1 1/4 cup sharp cheddar cheese

Tips

I like these gooey so I do not fill the tortilla very full and have more left to pour on the top. I have also made this with 2 cans of cream of mushroom soup and added chopped onion to taste.


Directions

Cook chicken breast until no longer pink in the middle and either shred or cut into small bite size pieces. While chicken is cooking open cans of soup and pour into a small to medium size mixing bowl, add entire tub of sour cream and green chilies. When chicken is cooked and shredded or cut up add to soup mixture and stir together. Fill each flour tortilla with about 1/3 cup of soup mixture and place in 9x13 pan. You should have quite a bit of the soup mixture left, pour that over the top of the rolled up tortilla. Top with cheese and bake at 350* until warmed all the way through about 30-45 minutes.

Serving Size: 1 fajita

Number of Servings: 8

Recipe submitted by SparkPeople user BLONDE34K.






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