Layered Chicken Enchiladas with Green Chile and Queso Fresco
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
2 lb chicken breast (boneless, skinless)1 can Campbell's Cream of Chicken Soup (fat free)1 can Tomatoes, diced, undrained1/2 jalepeno pepper, diced1/2 onion, sliced thin and chopped2 cloves garlic, smashed & chopped1 tbsp chili powder1/2 tbsp cumin1 tsp cilantro1/2 tsp oreganosalt1/2 c light sour cream 1 tbsp lime juice6 flour tortillas (8 inch)1 tsp canola oil9 oz queso fresco crumbled, divided into 3rds1 can Old El Paso Green Chile Enchilada Sauce
Place chicken, onion, jalepeno, garlic, Cream ofChicken, tomatoes and spices in crockpot on low and cook 3.5 hours or until done.
Shred chicken when cool and return to remaining sauce in crockpot, and add in sour cream and lime juice. Stir til blended.
Lightly oil a 9 x 13 baking dish and cut the tortillas in half.
Place 2 tortillas (4 halves) to cover bottom of dish.
Spoon half the chicken mixture over the tortillas, and sprinkle 1/3 of cheese over the chicken.
Cover with another layer of tortillas, remaining chicken and another 1/3 of cheese.
Cover with remaining tortillas, pour green chile sauce over top and sprinkle with remaining cheese.
Bake @ 350 for 30 minutes or until bubbly and cooked through. Allow to sit for 5 minutes before cutting into 12 large servings (or 16 small).
Number of Servings: 16
Recipe submitted by SparkPeople user CALEKU.
Shred chicken when cool and return to remaining sauce in crockpot, and add in sour cream and lime juice. Stir til blended.
Lightly oil a 9 x 13 baking dish and cut the tortillas in half.
Place 2 tortillas (4 halves) to cover bottom of dish.
Spoon half the chicken mixture over the tortillas, and sprinkle 1/3 of cheese over the chicken.
Cover with another layer of tortillas, remaining chicken and another 1/3 of cheese.
Cover with remaining tortillas, pour green chile sauce over top and sprinkle with remaining cheese.
Bake @ 350 for 30 minutes or until bubbly and cooked through. Allow to sit for 5 minutes before cutting into 12 large servings (or 16 small).
Number of Servings: 16
Recipe submitted by SparkPeople user CALEKU.
Nutritional Info Amount Per Serving
- Calories: 203.0
- Total Fat: 7.2 g
- Cholesterol: 44.9 mg
- Sodium: 714.0 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 0.9 g
- Protein: 18.4 g
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