Family low fat chicken enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 25
Ingredients
Green Peppers (bell peppers), 1 cup, chopped Peppers, sweet, red, fresh, 1 cup, chopped western family cream of chicken soup, 3 cans Kroger Fat Free Sour Cream, 4 cupsChicken Breast, 4 breasts sweet raw onion, 1 cup choppedMushrooms, fresh, 2 cups, slices Smiths flour tortillas, 23 servingssmiths corn tortillas 2kraft 2 % colby jack cheese, 10 oz
preheat oven to 350. Spray two casserole pans with pan spray. In a large skillet, cook the chicken with pan spray or simmer in broth until cooked through. Set aside to cool. In a large bowl combine all chopped veggies and 2 cups of sour cream and 2 cans cream of chicken soup. Mix well, set aside. After chicken has cooled, chop and add to mixture. Add 1 Cup of cheese. Put a large spoonful in a tortilla and roll it up, place in casserole pan, seam side down. Repeat until run out of filling. In another bowl, combine 1 cup sour cream and the other can cream of chicken soup. Pour over the top of the enchiladas and then sprinkle with cheese. Bake in oven for 20 minutes or until golden and cheese melted. Serve with a large salad. One enchilada is one serving.
Nutritional Info Amount Per Serving
- Calories: 280.7
- Total Fat: 9.6 g
- Cholesterol: 42.7 mg
- Sodium: 808.1 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 1.9 g
- Protein: 22.5 g
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