Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
4 c shredded chicken1 serving cream soup (8 oz)1 c sour cream2 c shredded cheddar cheese1 (4oz) can chopped green chiles16 oz can black beans7 6" flour tortillas
oil 9x13 pan, set aside. Set aside 1 cup of shredded cheesed, and the tortillas.
In bowl, combine all remaining ingredients, set aside 1/3 of the chicken mix.
Evenly divide the remaining mix among 7 tortillas.
Roll them up and put them, seam side down, in the prepared baking dish.
Spread the reserved chicken mix and cheese on top of tortillas. Bake or cover and tightly wrap to store in freezer up to three months.
To bake:
Thaw in frefrigerator if frozen.
Heat oven to 350F. Bake uncovered, about 1 hour or until heated through.
Number of Servings: 7
Recipe submitted by SparkPeople user MERRYWEARER.
In bowl, combine all remaining ingredients, set aside 1/3 of the chicken mix.
Evenly divide the remaining mix among 7 tortillas.
Roll them up and put them, seam side down, in the prepared baking dish.
Spread the reserved chicken mix and cheese on top of tortillas. Bake or cover and tightly wrap to store in freezer up to three months.
To bake:
Thaw in frefrigerator if frozen.
Heat oven to 350F. Bake uncovered, about 1 hour or until heated through.
Number of Servings: 7
Recipe submitted by SparkPeople user MERRYWEARER.
Nutritional Info Amount Per Serving
- Calories: 436.6
- Total Fat: 23.9 g
- Cholesterol: 108.3 mg
- Sodium: 363.8 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 4.5 g
- Protein: 36.6 g
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