Cream of Mushroom/Sour cream Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 Can 98% Fat Free Cream of Mushroom1 8 oz. Container Light Sour Cream1 small can Green ChilisOne bag or two cups shredded cheese8 FAt free four tortillas4 Chicken Breasts - boneless/skinless(and broth from boiling chicken)
Boil Chicken in water until cooked through.
In a seperate bowl, mix sour cream, soup, chilis in bowl. When chicken is finished set aside and take one cup broth and add to sour cream mixture. Stir.
Shred chicken and set aside.
Take flour tortillas and coat with sour cream mixture on both sides.
Add chicken and cheese. One cup cheese will go in the middle, one cup will go on top.
Fill all tortillas with chicken, mixture and cheese.
Roll up and place in pan.
Take the rest, if any mixture and place on top of rolled enchiladas. Sprinkle with cheese. Bake at 350 for 20 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user JBAKER1220.
In a seperate bowl, mix sour cream, soup, chilis in bowl. When chicken is finished set aside and take one cup broth and add to sour cream mixture. Stir.
Shred chicken and set aside.
Take flour tortillas and coat with sour cream mixture on both sides.
Add chicken and cheese. One cup cheese will go in the middle, one cup will go on top.
Fill all tortillas with chicken, mixture and cheese.
Roll up and place in pan.
Take the rest, if any mixture and place on top of rolled enchiladas. Sprinkle with cheese. Bake at 350 for 20 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user JBAKER1220.
Nutritional Info Amount Per Serving
- Calories: 294.6
- Total Fat: 9.5 g
- Cholesterol: 48.7 mg
- Sodium: 846.3 mg
- Total Carbs: 32.6 g
- Dietary Fiber: 8.8 g
- Protein: 21.9 g
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