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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 406.3
  • Total Fat: 23.3 g
  • Cholesterol: 64.3 mg
  • Sodium: 1,169.8 mg
  • Total Carbs: 35.0 g
  • Dietary Fiber: 4.4 g
  • Protein: 16.1 g

View full nutritional breakdown of Chicken Enchiladas, Gluten Free calories by ingredient
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Chicken Enchiladas, Gluten Free

Submitted by: LKKING

Introduction

This recipe is revised from one submitted by CELESTIE4. This recipe is revised from one submitted by CELESTIE4.
Number of Servings: 7

Ingredients

    1 recipe condensed cream soup, gluten free replacement (recipe found in Linda's Gluten Free Cookbook)
    1 can chicken broth or 1 3/4 C homemade chicken stock
    8 oz sour cream
    2 cups cooked chicken, shredded
    1 pkg (10 oz) frozen spinach, thawed, drained well, chopped in food processor if needed
    2 cups Colby & Monterey Jack cheese, shredded (you may reduce the calories if you are not allergic to reduced calorie cheese)
    1 tsp cumin
    1/2 tsp garlic powder. gluten free
    1/2 tsp onion powder, gluten free
    14 corn tortillas

    Preheat oven to 350 degrees. Spray bottom of 10 x 14 baking dish. Combine & whisk the soup replacement, 1 1/4 C chicken broth, & sour cream. Set aside 1 C of this mixture. To the remaining mixture add the chicken, spinach, 1 C of cheese, and spices. Place a large spoon of filling in each tortilla, roll it up and place in baking dish side by side and fill in lengthwise. Add the remaining 1/2 C chicken broth to the reserved soup mixture and pour over the enchiladas. Cover with the remaining cheese. Bake for approximately 30 minutes or until bubbly and browning on top. Let stand 5-10 min before serving.
    2 tortillas are one serving. This would make 7 servings.

Directions



Number of Servings: 7

Recipe submitted by SparkPeople user LKKING.






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