White Chicken Mushroom & Artichoke Hearts Enchilada
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
2 Chicken breasts1 c plain non fat yogurt1 can of cream of mushroom fat free soup3 garlic cloves, crushed1/2 c. chopped onion2 c. chopped mushrooms1 c. marinated artichoke hearts1 c. grated taco cheese1 c. nonfat plain yogurt1 can fat free cream of mushroom soup1 c. non fat milkWhole grain tortillas
Shread chicken breasts and in a bowl mix with 1/2 c yogurt, 1/2 can ofcream of mushroom soup, garlic, onion, mushrooms, artichoke hearts, and 1/2 c of taco mix and mix well. Take a wet paper towel and put it on a plate. Place the tortillas on top of wet paper towell and microwave for 30 seconds. Put no more than 1/4 c of mix on tortilla and roll.
Mix rest of soup, yogurt and milk together and top enchiladas with it. Cook in 350* oven for 30 mins. Add remainder of cheese and cook 5 mins. more. Makes about 18. Top with guacamole.
Number of Servings: 18
Recipe submitted by SparkPeople user KINGLOOSER.
Mix rest of soup, yogurt and milk together and top enchiladas with it. Cook in 350* oven for 30 mins. Add remainder of cheese and cook 5 mins. more. Makes about 18. Top with guacamole.
Number of Servings: 18
Recipe submitted by SparkPeople user KINGLOOSER.
Nutritional Info Amount Per Serving
- Calories: 170.9
- Total Fat: 5.4 g
- Cholesterol: 21.9 mg
- Sodium: 450.0 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 9.1 g
- Protein: 16.5 g
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