Chicken Enchiladas (10 servings) (non spicy)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 lb. chicken breast, boneless, skinless3 cans Cream of Chicken soup (98% fat free)1.5 cups light sour cream2 Cups Kraft 2% Mexican Shredded Cheese1 tsp Cumin1 package Mission flour tortillas (Carb Smart)
1. Preheat oven to 375 degrees.
2. Boil chicken; cool, then shred.
3. Combine soup & sour cream; mix well. Set 1.5 cups aside.
4. Add chicken, cumin and 1 cup of the cheese to the rest of the soup mixture. Mix well.
5. Spray baking disk with nonstick spray and then pour 1/2 cup of the soup and sour cream mix into the pan.
6. Scoop 1/10th of the chicken mixture onto each tortilla and roll up; place in baking pan.
7. Pour remaining 1 cup of the soup and sour cream mixture over top of the enchiladas.
8. Sprinkle the remaining cheese over top of soup.
9. Bake for 30 minutes or until warmed and cheese is melted.
Number of Servings: 10
Recipe submitted by SparkPeople user PHOTOGEMINI.
2. Boil chicken; cool, then shred.
3. Combine soup & sour cream; mix well. Set 1.5 cups aside.
4. Add chicken, cumin and 1 cup of the cheese to the rest of the soup mixture. Mix well.
5. Spray baking disk with nonstick spray and then pour 1/2 cup of the soup and sour cream mix into the pan.
6. Scoop 1/10th of the chicken mixture onto each tortilla and roll up; place in baking pan.
7. Pour remaining 1 cup of the soup and sour cream mixture over top of the enchiladas.
8. Sprinkle the remaining cheese over top of soup.
9. Bake for 30 minutes or until warmed and cheese is melted.
Number of Servings: 10
Recipe submitted by SparkPeople user PHOTOGEMINI.
Nutritional Info Amount Per Serving
- Calories: 291.3
- Total Fat: 10.3 g
- Cholesterol: 43.3 mg
- Sodium: 994.5 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 11.6 g
- Protein: 22.9 g
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