creamy chicken enchilada
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Directions
2 tbsp olive oil12 corn tortillas1 can low fat cream of chicken soup1 cup sour cream2 cans chicken, drained3 cups of shredded cheese1 small can diced green chili, drained
Mix the chicken soup, sour cream, chicken, and green chilis together in a bowl. Heat up the olive oil in a skillet. Warm the tortillas for a few seconds per side, just to soften them. Fill each tortilla with the chicken mixture, and a little bit of the shredded cheese. Roll up the tortilla and place in a baking dish, repeat until all tortillas are filled. Spread any remaining chicken mixture over the top of the enchiladas. Sprinkle with remaining cheese, and bake uncovered in a 375 degree oven for 30 minutes. This recipe makes twelve servings. Enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user VEGGIE8.
Number of Servings: 12
Recipe submitted by SparkPeople user VEGGIE8.
Nutritional Info Amount Per Serving
- Calories: 309.7
- Total Fat: 24.3 g
- Cholesterol: 70.6 mg
- Sodium: 611.2 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 1.9 g
- Protein: 22.2 g
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