Easy Chicken Enchiladas
- Number of Servings: 10
Ingredients
4 poached skinless chicken breasts - (shredded)2 Cups sour cream1 can Campbell's cream of chicken soup16 oz. grated monterey jack cheese16 oz. grated cheddar cheese8 oz can chopped green chilissalt & pepper to taste8-10 tortillas
Mix first seven ingredients and distribute evenly on the tortillas.
Spray cooking pan with Pam.
Roll the tortillas and place in cooking pan - seamside down.
Bake at 350 degrees for 25 to 30 minutes, covered with aluminum foil.
If you desire - take off the foil for the last couple of minutes and add cheese to the top of the enchiladas while they cook.
(I recommend adding salsa or hot sauce or chives or any combination of the three while you eat!)
A great addition to this meal is refried beans :-)
Bon appetit!
Number of Servings: 10
Recipe submitted by SparkPeople user SARA_BUTTERFLY.
Spray cooking pan with Pam.
Roll the tortillas and place in cooking pan - seamside down.
Bake at 350 degrees for 25 to 30 minutes, covered with aluminum foil.
If you desire - take off the foil for the last couple of minutes and add cheese to the top of the enchiladas while they cook.
(I recommend adding salsa or hot sauce or chives or any combination of the three while you eat!)
A great addition to this meal is refried beans :-)
Bon appetit!
Number of Servings: 10
Recipe submitted by SparkPeople user SARA_BUTTERFLY.
Nutritional Info Amount Per Serving
- Calories: 530.6
- Total Fat: 28.6 g
- Cholesterol: 119.3 mg
- Sodium: 1,737.9 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 1.3 g
- Protein: 38.0 g
Member Reviews