Green Chili Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 - 10 3/4 oz. cans 98% fat free cream of chicken soup1 - 17.6 oz. bottle salsa verde1.5 lbs. rotisserie light chicken meat, coarsely chopped1 - 1lb. bag frozen peppers & onion blend, thawed and squeezed1/2 c. cilantro chopped3/4 c. low fat cheddar cheese, shredded12 - 6in. corn tortillas
Combine in a large bowl, soup with salsa verde. Mix well. In seperate bowl, mix the chopped chicken, peppers & onions, cilantro and 1/2 c. of the cheese.
Spoon 1c. of the soup mixture to coat the bottom of a large greased baking dish.
Divide the chicken mixture evenly among the 12 tortillas and roll them up. Place the enchiladas in the baking dish, seam sides down, placing them snugly together.
Ladle remaining sauce evenly on top of the enchiladas. Sprinkle remaining 1/4 c. cheese on top.
Bake at 375 for 12 minutes or until cheese has melted and slightly browned.
Number of Servings: 12
Recipe submitted by SparkPeople user CHANA27.
Spoon 1c. of the soup mixture to coat the bottom of a large greased baking dish.
Divide the chicken mixture evenly among the 12 tortillas and roll them up. Place the enchiladas in the baking dish, seam sides down, placing them snugly together.
Ladle remaining sauce evenly on top of the enchiladas. Sprinkle remaining 1/4 c. cheese on top.
Bake at 375 for 12 minutes or until cheese has melted and slightly browned.
Number of Servings: 12
Recipe submitted by SparkPeople user CHANA27.
Nutritional Info Amount Per Serving
- Calories: 209.2
- Total Fat: 5.6 g
- Cholesterol: 51.7 mg
- Sodium: 703.9 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 2.2 g
- Protein: 19.6 g
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