Creamy Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 can Rotel tomato w diced green chilis20 oz Chicken Breast, boneless/skinless1 can Fat Free Cream of Chicken - 1 can1 cup 2% Milk 4 Cheese Mexican Blend4 oz (1/2 blk) Fat Free Cream Cheese1/2 cup Reduced Fat Sour Cream8 Corn Tortillas1 tsp Canola Oil
Cut chicken into bite size pieces and put in skillet with Rotel. Saute over med. heat until the chicken is cooked and most of the liquid has cooked out.
Preheat oven 350.
While the chicken in cooking, mix cream of ckn soup, cheeses and sour cream.
Grease bottom of casserole dish with oil. Put chicken in tortillas and gently fold over. (Don't worry if they break a little, just put them in the dish anyway.) Spoon cheese mixture on top and bake for 40 minutes (give or take).
Makes 6 servings (or 8 for smaller portions and fewer calories.)
Garnish with jalapeno peppers. Serve with a guacamole salad and refried beans.
Number of Servings: 6
Recipe submitted by SparkPeople user SKYEYES70.
Preheat oven 350.
While the chicken in cooking, mix cream of ckn soup, cheeses and sour cream.
Grease bottom of casserole dish with oil. Put chicken in tortillas and gently fold over. (Don't worry if they break a little, just put them in the dish anyway.) Spoon cheese mixture on top and bake for 40 minutes (give or take).
Makes 6 servings (or 8 for smaller portions and fewer calories.)
Garnish with jalapeno peppers. Serve with a guacamole salad and refried beans.
Number of Servings: 6
Recipe submitted by SparkPeople user SKYEYES70.
Nutritional Info Amount Per Serving
- Calories: 308.9
- Total Fat: 9.3 g
- Cholesterol: 84.4 mg
- Sodium: 921.4 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 2.2 g
- Protein: 32.8 g
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