SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 136.4
  • Total Fat: 3.6 g
  • Cholesterol: 4.6 mg
  • Sodium: 245.8 mg
  • Total Carbs: 18.0 g
  • Dietary Fiber: 2.9 g
  • Protein: 9.3 g

View full nutritional breakdown of Enchilada's with Creamy Red Sauce calories by ingredient
Report Inappropriate Recipe

Enchilada's with Creamy Red Sauce

Submitted by: KERIG1973

Introduction

This makes 18-20 enchilada's. This makes 18-20 enchilada's.
Number of Servings: 20

Ingredients

    1 lb Chicken breast diced
    1 Can Old El Paso Enchilada Sauce,
    1 Can Campbells Healthy Request Cream of Chicken,
    1 S&W White Beans, drained and rinsed
    1/2 cup Daisy lite sour cream, 12 tbsp (remove)
    1/2 c-1 cup shredded, reduced fat 4 cheese mexican (Sargento). I use only 1/2 cup
    18-20 Mission White corn Tortillas
    1 large Green Bell Pepper, diced
    1/2 Raw White Onion, diced
    1 Tbl extra virgin olive oil, star,
    Garlic
    Cumin to taste

Directions

Heat oven to 350

Add 1/2 tbl olive oil to med. high heated pan. Add diced onion, saute. Add diced green pepper, saute then add garlic. Saute about 5 min or until done to likeness. Remove from pan, and set aside till later. Add rest of oil, and add diced chicken. Brown chicken. Once cooked you can shred by hand with two forks or toss in food processor (this is easiest). Mix chicken, drained beans, 1/4 cup cheese and onion/pepper mix in bowl. Season with cumin to taste (I use 2-3 tsp). Set aside.

Mix enchilada sauce, cream of chicken and sour cream together.
Spray bottom of pan with pam. The put a little sauce on bottom. Spread sauce on a tortilla then flip and do the same on the other side. Fill with meat and bean mix, roll and place steam side down. Repeat process with rest of tortillas. (it's best to do this in the pan you will be baking them in, then when it starts to fill up with rolled tortillas just set the tortilla's on top of the rolled ones to spread the sauce and fill it.
Sprinkle with rest of the cheese. Bake for 20 min.

Makes 18-20 tortillas. Nutritional info is per tortilla based on 20.


Number of Servings: 20

Recipe submitted by SparkPeople user KERIG1973.






Great Stories from around the Web


Rate This Recipe