Creamy Chicken & Green chile Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Sour cream, fat free, 6 oz.*Campbell's Cream of Chicken Soup (98% fat free), 1 cupOnions, raw, 1 cup, choppedCorn Tortillas, 16 tortilla, medium (approx 6" dia)*green chile (canned), 2 Cans*Cooper Natural Pepper Jack Cheese, 4 oz*Kraft 2% Sharp Cheddar Cheese, 4 ozChicken Breast, Skinless Boneless, 1 lb. Diced Tomatoes, 1 CanCilantro, raw, 2 tbsp
Heat In a saucepan, sour cream, soup, 1 can green chiles and cilantro.
Combine the chicken, tomatoes, onions and 1 can green chiles in a pan sprayed with cooking spray. Heat until onions are transparent.
Warm the tortillas until flexible. Fill each tortilla with about 2 tbls. of the chicken mixture and about 1 tbls. of the cheese. Roll tortilla up and place seam side down in a 8x11 dish sprayed with cooking spray.
Pour over the sour cream sauce and top with the remaining cheese.
Bake in a 350 degree oven for about 30 minutes.
8 Servings; 2 Enchiladas ea.
Combine the chicken, tomatoes, onions and 1 can green chiles in a pan sprayed with cooking spray. Heat until onions are transparent.
Warm the tortillas until flexible. Fill each tortilla with about 2 tbls. of the chicken mixture and about 1 tbls. of the cheese. Roll tortilla up and place seam side down in a 8x11 dish sprayed with cooking spray.
Pour over the sour cream sauce and top with the remaining cheese.
Bake in a 350 degree oven for about 30 minutes.
8 Servings; 2 Enchiladas ea.
Nutritional Info Amount Per Serving
- Calories: 356.7
- Total Fat: 9.1 g
- Cholesterol: 51.9 mg
- Sodium: 896.5 mg
- Total Carbs: 36.3 g
- Dietary Fiber: 4.4 g
- Protein: 27.4 g
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