Chicken and Cheese Enchiladas

Name: Chicken and Cheese Enchiladas Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Ingredients: 1 Can of Cream of Chicken Soup (I use the lower fat version); 1/2 cup Sour Cream (again I use the fat free); 1 cup salsa; 2 tsp Chili Powder (add more if you like it spicy); 2 cups cooked shredded Chicken (I used 3 large skinless chicken breasts); 1 cup Shredded Monterey Jack or Sharp Cheddar Cheese; 6 Flour Tortillas (I used whole wheat but use what you like); Any 'mexican' toppings you like (tomatoes olives guacamole etc) (not included in nutrition count)

(3)

Minutes to Prepare: 30
Minutes to Cook: 20

Number of Servings: 6

Ingredients

1 Can of Cream of Chicken Soup (I use the lower fat version)1/2 cup Sour Cream (again I use the fat free)1 cup salsa2 tsp Chili Powder (add more if you like it spicy)2 cups cooked shredded Chicken (I used 3 large skinless chicken breasts)1 cup Shredded Monterey Jack or Sharp Cheddar Cheese6 Flour Tortillas (I used whole wheat but use what you like)Any 'mexican' toppings you like (tomatoes, olives, guacamole, etc) (not included in nutrition count)

Directions

Cook chicken. (I baked it in oven for 45 min. Stir soup, sour cream, salsa, and chili powder in medium bowl. Stir in 1 cup of the soup mixture in with chicken and 1/2 cup of cheese in a large bowl. Divide chicken mixture among tortillas. Roll up tortillas and place seam side up in a shallow baking dish. Top with remaining soup mixture then cheese. Cover baking dish with foil. Bake at 350 degrees for about 30 min, or until enchiladas are hot and bubbling. Top with your favorite toppings. Number of Servings: 6

Number of Servings: 6

Recipe submitted by SparkPeople user ANGELFACE041206.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 396.5
Total Fat: 13.3 g
Cholesterol: 91.7 mg
Sodium: 1,710.1 mg
Total Carbs: 36.2 g
Dietary Fiber: 5.8 g
Protein: 34.3 g

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Member Reviews

TRUMPETCOWY
Very good and very easy! I will definitely use this recipe again! - 6/30/11
VEMILLER61
I used 1.5 lbs of breast tenderloins- baking them first.This doubled the servings. Everyone loved it- delish! - 3/13/11