Sour cream chicken enchiladas

Name: Sour cream chicken enchiladas Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Ingredients: 8 serving Mission corn tortillas Restaurant Style ( 1 serving = 2 corn Tortillas); 1 cup Sour Cream reduced fat; 1 cup chopped Onions raw; 1.5 cup Low Fat Cream of Mushroom Soup; 1 serving Bell Pepper Green - 1 cup chopped (by MOSBOURNE); 1 cup Mushrooms canned; 16 ounces Chicken Breast (cooked) no skin roasted; 1 cup Cheese - 2% - 4 Cheese Mexican - Shredded - Kroger

Minutes to Prepare: 20
Minutes to Cook: 35

Number of Servings: 8

Ingredients

8 serving Mission corn tortillas Restaurant Style ( 1 serving = 2 corn Tortillas) 1 cup Sour Cream, reduced fat 1 cup, chopped Onions, raw 1.5 cup Low Fat Cream of Mushroom Soup 1 serving Bell Pepper, Green - 1 cup chopped (by MOSBOURNE) 1 cup Mushrooms, canned 16 ounces Chicken Breast (cooked), no skin, roasted 1 cup Cheese - 2% - 4 Cheese Mexican - Shredded - Kroger

Directions

warm tortillas, set aside. Cook onion, peppers and add soup (undiluted) sour cream and juice from canned chicken and canned mushrooms. Reserve about 1 cup of mixture, set aside. Add chicken and mushrooms. Heat through. Spray a 13 x 9 pan with non stick cooking spray. Spoon chicken mixture over tortillas, about two tablespoons loaded. Roll tortillas and set in pan, rolled side down. When finished, spoon reserved sour cream mixture over casserole. Cover with foil, and bake at 350 degrees about 20-25 minutes until heated through. Remove foil and add i cup finely shredded cheese, heat an additional ten minutes to melt cheese. Serve with side salad.

Serving Size: 2 enchiladas

Number of Servings: 8

Recipe submitted by SparkPeople user ANECOHEN.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 304.4
Total Fat: 10.3 g
Cholesterol: 56.3 mg
Sodium: 433.8 mg
Total Carbs: 30.9 g
Dietary Fiber: 4.6 g
Protein: 20.9 g

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