Chicken Enchiladas

Name: Chicken Enchiladas Recipe
Yield: 8
Ingredients: 4 chicken breasts cooked & chopped; 1 (16 oz.) container reduced-fat sour cream; 1 (4 oz.) can diced green chiles; 1 tsp. chili powder; 1/2 tsp. garlic powder; 1/2 tsp. salt; 1/2 tsp. black pepper; approx. 15 corn tortillas 6-inch; 1 (10.75 oz) can Campell's Cream of Chicken Soup (98% fat free); 1 c. milk (1%); 1 c. shredded cheddar cheese

Number of Servings: 8

Ingredients

4 chicken breasts, cooked & chopped1 (16 oz.) container reduced-fat sour cream1 (4 oz.) can diced green chiles1 tsp. chili powder1/2 tsp. garlic powder1/2 tsp. salt1/2 tsp. black pepperapprox. 15 corn tortillas, 6-inch1 (10.75 oz) can Campell's Cream of Chicken Soup (98% fat free)1 c. milk (1%)1 c. shredded cheddar cheese

Directions

Mix chicken, 1/2 cup sour cream, chiles, chili powder, garlic, salt, and pepper. Spread remainder of sour cream on bottom of 9 x 13-inch pan. Place about 1 tablespoon chicekn filing on each tortilla. Roll and place in pan. In small saucepan or microwave-safe dish, heat cream of chicken soup and milk. Pour over enchiladas. Top with shredded cheese. Bake at 350 degrees for 20-30 minutes.

Number of Servings: 8

Recipe submitted by SparkPeople user LATISHANN.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 409.1
Total Fat: 15.8 g
Cholesterol: 110.5 mg
Sodium: 690.5 mg
Total Carbs: 29.7 g
Dietary Fiber: 3.5 g
Protein: 36.7 g

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