KATES GREEN CHICKEN ENCHILADAS

Minutes to Prepare: 20
Minutes to Cook: 30

Number of Servings: 8

Ingredients

1.0 cup, chopped Onions, raw1.0 cup Green Chili Peppers, canned3.0 tbsp Daisy Light Sour Cream1.0 cup Campbell's Cream of Chicken Soup (98% fat free)3.0 serving Corn tortillas (Mission brand, extra thin, yellow corn, 6")0.25 cup Cheese, Kraft 2% Milk Reduced Fat Shredded Cheddar0.5 cup Cheese - 2% - 4 Cheese Mexican - Shredded - Kroger1.5 serving Chicken Tenderloins (4 pieces)2.0 cup *98% fat free cream of mushroom soup

Directions

Cook in a large pot. Cook onions and 1 container of frozen green chili first. Simmer together until onions begin to look carmalized. Add diced up chicken and spices. Then, add sour cream, and both the cream of mushroom and the cream of chicken soup. Stir together. Get a casserole dish. Layer tortillas, then sauce, then cheese repeating the process until the pot is empty of the sauce. Top with cheese and stick the casserole in the oven for 10 minutes at 425 degrees or until the cheese is bubbling on the top. Enjoy! Serving Size: Makes 8 servings

Number of Servings: 8.0

Recipe submitted by SparkPeople user KBFLY1282.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving