Creamy Chicken Enchilada
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Directions
Chicken Breast, no skin, 4 breast, bone and skin removed Sour Cream, reduced fat, 1 cup Cream of Mushroom Soup, 1 can (10.75 oz) Milk, 1%, 1 cup Scallions, raw, 3 large Jalapeno Peppers, .25 cup, sliced (I used jarred)brown rice (2 cups cooked)*Cheese, Mexican Style Taco Cheese, .5 cup
Poach the chicken breasts in a little water with some salt & pepper for about 15 minutes, just enough to take out most of the pink and cook rice according to directions. While the chicken cooks, chop your scallions and jalapenos, mix together with sour cream, milk and cream of mushroom soup. Once chicken and rice are done, chop chicken into bite size pieces and add all to the sauce mixture. Stir in about 1/2 the cheese, pour all into a cassarole dish, top with the rest of the cheese. Cover and put into a 325 degree oven for about 30 minutes or until the whole mix is bubbly and heated through.
Serving Size: makes about 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user RICCILYNN.
Serving Size: makes about 8 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user RICCILYNN.
Nutritional Info Amount Per Serving
- Calories: 300.1
- Total Fat: 10.2 g
- Cholesterol: 88.0 mg
- Sodium: 403.0 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 1.2 g
- Protein: 32.6 g
Member Reviews