Old El Paso Creamy Chicken and Chile Enchiladas light version

Name: Old El Paso Creamy Chicken and Chile Enchiladas light version Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 1 lb. chicken breast cooked and chopped; 1/4 c. light ceam cheese; 1/4 c. light sour cream; 1 can (4.5oz.) Old El Paso chopped green chiles; 6 Flour tortillas (6 in. fajita size); 1 can (10 oz.) Old El Paso green chile enchilada sauce; 3/4 cup reduced fat mild cheddar cheese

Minutes to Prepare: 10
Minutes to Cook: 20

Number of Servings: 6

Ingredients

1 lb. chicken breast, cooked and chopped1/4 c. light ceam cheese1/4 c. light sour cream1 can (4.5oz.) Old El Paso chopped green chiles6 Flour tortillas (6 in. fajita size)1 can (10 oz.) Old El Paso green chile enchilada sauce3/4 cup reduced fat mild cheddar cheese

Directions

Heat oven to 400 degrees. Spray 9x9 baking dish with non-stick cooking spray. Spoon 1/4 cup of enchilada sauce onto bottom of dish. Combine chicken, cream cheese, sour cream, and chopped chiles. Warm in microwave to blend cream cheese if needed. Spoon chicken filling into tortillas; roll up and place seam side s down in baking dish. Pour remaining enchilada sauce over top and sprinkle with cheddar cheese. Bake 15 to 20 minutes or until hot and chesse is melted.

Serving Size: makes 6 enchiladas

Number of Servings: 6

Recipe submitted by SparkPeople user SOMAN6.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 268.0
Total Fat: 9.3 g
Cholesterol: 59.7 mg
Sodium: 676.3 mg
Total Carbs: 21.4 g
Dietary Fiber: 2.0 g
Protein: 23.4 g

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