Creamy Chicken Enchilada

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 8
Ingredients
Chicken Breast - 2 1/5 - no skin or bonessmall onionButter - 1 tbspLow fat cream cheese - 1/2 cupNonfat Milk - 3 tbspSour cream, Reduced Fat - 1/2 cupFat Free Cream of Chicken Soup - 1 cupDon Pancho Fajita Style Tortillas - 16Mexian Blend Shredded Cheese - 1 cup
Directions
1. Heat oven to 350�F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix sour cream and soup.
2. Cook cut up chicken, butter and onion on a skillet until done. Add the cream cheese and milk.
3. Spoon about 3 tablespoons sour cream/soup mixture down center of each tortilla, as well as the chicken and onions mixture. Roll up; place in baking dish. Spoon remaining sour cream/soup mixture over tortillas. Cover with foil.
3. Bake 25 to 30 minutes or until hot and bubbly. Sprinkle with reserved cheese. Bake uncovered 5 minutes longer or until cheese is melted. Garnish with shredded lettuce and chopped tomatoes.


Number of Servings: 8

Recipe submitted by SparkPeople user BARRELRACERSUE.

Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 389.1
  • Total Fat: 13.9 g
  • Cholesterol: 71.0 mg
  • Sodium: 769.3 mg
  • Total Carbs: 34.6 g
  • Dietary Fiber: 0.3 g
  • Protein: 27.3 g

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