Nanay's Chicken Picante Enchilada Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb chicken breasts2 tsp chopped garlic2 tsp Wyler's Chicken Granules6 cups of water1small can of diced green chiles1 cup onion, chopped1 16 oz. jar Pace Picante Sauce - Medium Heat16 oz Fat Free Sour Cream1 can 98% Fat Free Condensed Cream of Chicken Soup16 corn tortillas - 6 inch8 oz Great Value Fiesta Blend Shredded CheeseCooking Spray
Heat water to a boil in a large pot. Add Chicken, chicken granules and chopped garlic. Bring back up to a boil and reduce to simmer, cover and cook 20 minutes.
Shred the chicken and set aside.
Combine sour cream and cream of chicken soup in a pan and heat through. (Adding a little fresh cilantro would be a good idea too) Set aside.
In a non-stick skillet sprayed with cooking spray, add onions, chiles, chicken and picante sauce and heat through until the onions are translucent.
Heat the corn tortillas just until flexible. Add 2 Tbsp of chicken mixture to the center of the tortilla, sprinkle with a Tbsp of shredded cheese.
Roll up the tortilla and place seam side down in a large baking dish sprayed with cooking spray. Continue until all tortillas are arranged in the backing dish.
Cover the sour cream & soup mixture over the enchiladas and top with remaining cheese.
Bake uncovered in a 350 degree oven for 30 minutes or until heated through and the cheese is melted.
Enjoy!
Serving Size: Makes 8 servings (2 enchiladas per serving)
Number of Servings: 8
Recipe submitted by SparkPeople user SONGBIRD800.
Shred the chicken and set aside.
Combine sour cream and cream of chicken soup in a pan and heat through. (Adding a little fresh cilantro would be a good idea too) Set aside.
In a non-stick skillet sprayed with cooking spray, add onions, chiles, chicken and picante sauce and heat through until the onions are translucent.
Heat the corn tortillas just until flexible. Add 2 Tbsp of chicken mixture to the center of the tortilla, sprinkle with a Tbsp of shredded cheese.
Roll up the tortilla and place seam side down in a large baking dish sprayed with cooking spray. Continue until all tortillas are arranged in the backing dish.
Cover the sour cream & soup mixture over the enchiladas and top with remaining cheese.
Bake uncovered in a 350 degree oven for 30 minutes or until heated through and the cheese is melted.
Enjoy!
Serving Size: Makes 8 servings (2 enchiladas per serving)
Number of Servings: 8
Recipe submitted by SparkPeople user SONGBIRD800.
Nutritional Info Amount Per Serving
- Calories: 271.6
- Total Fat: 4.1 g
- Cholesterol: 9.1 mg
- Sodium: 1,008.2 mg
- Total Carbs: 33.0 g
- Dietary Fiber: 6.0 g
- Protein: 10.4 g
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