Chicken Enchiladas - Lower Fat Version
- Number of Servings: 6
Ingredients
2 lbs. boneless skinless chicken breasts1 T. butter2 T. garlic1 can 98% Fat Free Cream of Mushroom Soup1 can Diced Tomatoes1 4 oz. can diced greenc hiles1 c. shredded cheddar cheese6 flour tortillas
1. Preheat the oven to 350 degrees.
2. Cut the chicken into bite sized pieces and cook until no longer pink. Drain and set aside.
3. In a separate pan, melt the butter. Add the garlic and cook until soft (1-2 minutes)
4. Add the soup, tomatoes and chiles and cok until heated through.
5. Set aside three-quarters of the sauce mixture.
6. To the remaining one-quarter of the sauce, add the cooked chicken and half of the shredded cheddar cheese. Stir until the cheese is melted.
7. Place the chicken mixture on each of six tortillas. Roll the tortillas and lay them, seam side sown, in a greased 9 x 13 baking dish. Pour the reserved sauce over top. Sprinkle with the remaining half cup cheddar cheese.
8. Bake for 30 to 35 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user JUSTJOJO.
2. Cut the chicken into bite sized pieces and cook until no longer pink. Drain and set aside.
3. In a separate pan, melt the butter. Add the garlic and cook until soft (1-2 minutes)
4. Add the soup, tomatoes and chiles and cok until heated through.
5. Set aside three-quarters of the sauce mixture.
6. To the remaining one-quarter of the sauce, add the cooked chicken and half of the shredded cheddar cheese. Stir until the cheese is melted.
7. Place the chicken mixture on each of six tortillas. Roll the tortillas and lay them, seam side sown, in a greased 9 x 13 baking dish. Pour the reserved sauce over top. Sprinkle with the remaining half cup cheddar cheese.
8. Bake for 30 to 35 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user JUSTJOJO.
Nutritional Info Amount Per Serving
- Calories: 550.5
- Total Fat: 16.5 g
- Cholesterol: 119.4 mg
- Sodium: 838.3 mg
- Total Carbs: 48.7 g
- Dietary Fiber: 4.0 g
- Protein: 48.7 g
Member Reviews