Creamy Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 Azteca Burrito sized Tortillas (use a diet tortilla to cut even more calories and fat!)1b of boneless skinless chicken cubed1/4 onion diced1 can of 98% fat free cream of chicken soup1/2 cup light sour cream1/2 cup frozen peas1tbsp olive oil1tbsp chili powder
In a large skillet cook cubed chicken through in 1tbsp olive oil. season with chili powder.
Add 1/2 cup of diced onion and cook til tender.
In a bowl mix 1 can of 98% fat free cream of chicken soup with 1/2 cup of light sour cream. Add 1/2 of mixture and peas to skillet and stir well. Let mixture simmer gently for a few minutes.
Warm tortillas in microwave for a few minutes. Evenly spoon chicken mixture into into warmed tortillas, wrap tightly, folding ends in, and place in 9/13 casserole dish.
Use remaining soup/sourcream mixture to cover chicken toritllas. Spread evenly. Sprinkle 1 cup of cheddar cheese over everything. Cover with tinfoil and back in 350F oven for 25-30 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user SILVERLINING86.
Add 1/2 cup of diced onion and cook til tender.
In a bowl mix 1 can of 98% fat free cream of chicken soup with 1/2 cup of light sour cream. Add 1/2 of mixture and peas to skillet and stir well. Let mixture simmer gently for a few minutes.
Warm tortillas in microwave for a few minutes. Evenly spoon chicken mixture into into warmed tortillas, wrap tightly, folding ends in, and place in 9/13 casserole dish.
Use remaining soup/sourcream mixture to cover chicken toritllas. Spread evenly. Sprinkle 1 cup of cheddar cheese over everything. Cover with tinfoil and back in 350F oven for 25-30 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user SILVERLINING86.
Nutritional Info Amount Per Serving
- Calories: 348.5
- Total Fat: 14.1 g
- Cholesterol: 60.7 mg
- Sodium: 823.8 mg
- Total Carbs: 31.8 g
- Dietary Fiber: 1.1 g
- Protein: 23.8 g
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