Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
1/2 c chopped onion2 tb butter salted8 oz green chili peppers diced6 oz light cream cheese2 tb skim milk1/2 tsp ground cumin6 cooked chicken breasts shredded (seasoned how you like)2 10 3/4 oz healthy request cream of chicken soup16 oz light sour cream2 c skim milk8 oz 2 % shredded cheese (mexican)* I use 20 Don Pancho High Fiber Low Carb Medium size wraps. The nutritional value is figured seperate from recipe.
1. In a skillet cook the onion in butter over medium heat till tender. Remove skillet from heat. Stir in 2 tb of green chili peppers.
2. In a medium mixing bowl combine softened cream cheese, the 2 tb milk, and cumin. Add onion mixture and cooked chicken. Stir till combined. Spoon enough of the chicken mixture onto each tortilla, so you have enough for all 20 tortillas. Roll up tortilla. Place filled tortillas, seam side down, in a greased 3 quart rectangular baking dish.
3. In a medium mixing bowl combine soup, sour cream, the 2 c milk, and remaining canned chili peppers. Pour the soup mixture evenly over the tortillas in the baking dish. Cover with foil and bake in a 350 degree oven about 35 minutes or till heated through. Remove foil. Sprinkle enchiladas with cheese. Return to oven and bake about 5 minutes more till cheese melts. Makes 20 servings.
Number of Servings: 20
Recipe submitted by SparkPeople user CTIPPETTS.
2. In a medium mixing bowl combine softened cream cheese, the 2 tb milk, and cumin. Add onion mixture and cooked chicken. Stir till combined. Spoon enough of the chicken mixture onto each tortilla, so you have enough for all 20 tortillas. Roll up tortilla. Place filled tortillas, seam side down, in a greased 3 quart rectangular baking dish.
3. In a medium mixing bowl combine soup, sour cream, the 2 c milk, and remaining canned chili peppers. Pour the soup mixture evenly over the tortillas in the baking dish. Cover with foil and bake in a 350 degree oven about 35 minutes or till heated through. Remove foil. Sprinkle enchiladas with cheese. Return to oven and bake about 5 minutes more till cheese melts. Makes 20 servings.
Number of Servings: 20
Recipe submitted by SparkPeople user CTIPPETTS.
Nutritional Info Amount Per Serving
- Calories: 185.6
- Total Fat: 8.0 g
- Cholesterol: 63.3 mg
- Sodium: 284.7 mg
- Total Carbs: 5.1 g
- Dietary Fiber: 0.2 g
- Protein: 21.3 g
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