Creamy Chicken Enchiladas

Name: Creamy Chicken Enchiladas Recipe
Yield: 7
Ingredients: 2 Chicken Breasts no skin/bone; 1 C 98% Fat Free Cream of Mushroom Soup; 1 C 98% Fat Free Cream of Chicken Soup; 3/4 C Fat Free Sour Cream; .5 C Chopped Onions; 2 Garlic Cloves chopped; 1 tsp Canola Oil; 7 medium Flour Tortillas; .5 C Chopped Green Chiles (drained); 1 C Petite diced Tomatoes (drained); 1 C Low Fat Shredded Cheddar

Number of Servings: 7

Ingredients

2 Chicken Breasts, no skin/bone1 C, 98% Fat Free Cream of Mushroom Soup1 C, 98% Fat Free Cream of Chicken Soup3/4 C Fat Free Sour Cream.5 C Chopped Onions2 Garlic Cloves, chopped1 tsp Canola Oil7 medium Flour Tortillas.5 C Chopped Green Chiles (drained)1 C Petite diced Tomatoes (drained)1 C Low Fat Shredded Cheddar

Directions

Boil water, add chicken until cooked almost through, shred then set aside. Add oil to skillet, add onion then garlic. Sautee until softened. Add shredded chicken to complete cooking. Set oven to 350. While oven is pre-heating, mix, soups, sour cream, tomatoes and green chiles in a bowl. Pour about 1/2 the soup mixture into the skillet with the chicken mixture. Fill tortillas with chicken/soup mixture, add a little cheese, roll up and place in baking dish. When all tortillas are filled, pour remaining soup mixture over enchiladas and top with cheese. Bake for approx 20-30 mins.

Number of Servings: 7

Recipe submitted by SparkPeople user PEANUT.HEATHER.

Servings Per Recipe: 7

Nutritional Info Amount Per Serving