Chicken Enchilada
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Ingredients1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (98% Fat Free)1/2 cup fat free sour cream1 cup Pace® Picante Sauce2 teaspoons chili powder2 cups chopped cooked chicken 1/2 cup shredded 2% Monterey Jack cheese (I used Kraft reduced fat Colby and Monterey Jack cheese)6 whole wheat tortillas (6"), warmed1 small tomato, chopped1 green onion, sliced
Directions
Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ERNQUR.
Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.
Makes 4 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user ERNQUR.
Nutritional Info Amount Per Serving
- Calories: 366.6
- Total Fat: 10.6 g
- Cholesterol: 69.6 mg
- Sodium: 1,262.3 mg
- Total Carbs: 38.3 g
- Dietary Fiber: 5.1 g
- Protein: 29.6 g
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