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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 444.4
  • Total Fat: 10.8 g
  • Cholesterol: 84.1 mg
  • Sodium: 1,416.8 mg
  • Total Carbs: 47.4 g
  • Dietary Fiber: 4.2 g
  • Protein: 39.1 g

View full nutritional breakdown of So-Good Chicken Enchiladas calories by ingredient
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So-Good Chicken Enchiladas

Submitted by: MDSHEPARD

Introduction

Serve with Iceberg lettuce wedges, Fat-Free 1000 Isle dressing and Baked Tostitos Scoops for a complete meal. You can also substitue Fat-free flour or corn tortillas, I just used what I already had in my pantry. Serve with Iceberg lettuce wedges, Fat-Free 1000 Isle dressing and Baked Tostitos Scoops for a complete meal. You can also substitue Fat-free flour or corn tortillas, I just used what I already had in my pantry.
Number of Servings: 6

Ingredients

    1 cup Fat-free Refried Beans, Old El Paso
    12 Flour Tortillas, Mission
    1 can Fat-free Cream of Chicken Soup
    1/2 cup Fat-free sour cream
    1 deli roasted chidken, meat pulled off/shred
    1 cup 2% shredded cheddar cheese
    1 10 oz can of Enchilada Sauce

Directions

Spread 2 Tbsp. of beans on each tortilla. Combine soup, sour cream, and chicken. Spoon 1/2 c down center of each tortilla. Roll up; place seam side down in a sprayed 13x9 casserole dish. Sprinkle with cheese. Pour enchilada sause evenly over all. Bake uncovered @ 350 oven for 35 minutes, until heated through.

Cut iceberg lettuce into wedges; drizzle with dressing. Serve with chips. Make 5 servings of 2 enchiladas each.

Number of Servings: 6

Recipe submitted by SparkPeople user MDSHEPARD.






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