Chicken Echiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 cup Onion chopped1 can Green Chili Peppers, diced1 cup Green bell pepper strips1 can Black beans2 cloves Garlic2 cups Roasting Chicken, light meat chopped or diced2 cups Colby and Monterey Jack Cheese shredded, divided10 Tortillas - Low Carb 1 can Cream of Chicken Soup (10.75 oz)1 cup Sour Cream, reduced fat
In large pan saute onions until soft. Add green chilies, green bell peppers, black beans, garlic chicken and one cup of cheese. Stuff the tortillas and place in greased 9X13 baking dish. In small bowl, mix soup and sour cream. Spread over enchiladas. Top with remaining cheese and bake in oven at 350 degrees covered for 20 to 25 minutes, uncover and brown cheeses slightly.
Number of Servings: 10
Recipe submitted by SparkPeople user ANGIEBOLES.
Number of Servings: 10
Recipe submitted by SparkPeople user ANGIEBOLES.
Nutritional Info Amount Per Serving
- Calories: 255.7
- Total Fat: 13.4 g
- Cholesterol: 51.1 mg
- Sodium: 609.3 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 11.2 g
- Protein: 20.2 g
Member Reviews
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BELLA_CATALINA
I've been craving something creamy and cheesy, so I made this tonight using leftover turkey that I'd had in the freezer since Thanksgiving. It turned out well. We also used whole wheat tortillas and weren't a fan of their flavor. I would make it again; DH requested the bell peppers cut smaller. - 1/22/09
Reply from ANGIEBOLES (1/23/09)
You can also prep this and place in the freezer, but don't add the soup-sour cream to the top. When ready to eat, just thaw in fridge, add the soup and bake as usual. I've had one last for a couple of weeks, but I wouldn't freeze it much past there. :)