So-Good Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
1 cup Fat-free Refried Beans, Old El Paso12 Flour Tortillas, Mission1 can Fat-free Cream of Chicken Soup1/2 cup Fat-free sour cream1 deli roasted chidken, meat pulled off/shred1 cup 2% shredded cheddar cheese1 10 oz can of Enchilada Sauce
Spread 2 Tbsp. of beans on each tortilla. Combine soup, sour cream, and chicken. Spoon 1/2 c down center of each tortilla. Roll up; place seam side down in a sprayed 13x9 casserole dish. Sprinkle with cheese. Pour enchilada sause evenly over all. Bake uncovered @ 350 oven for 35 minutes, until heated through.
Cut iceberg lettuce into wedges; drizzle with dressing. Serve with chips. Make 5 servings of 2 enchiladas each.
Number of Servings: 6
Recipe submitted by SparkPeople user MDSHEPARD.
Cut iceberg lettuce into wedges; drizzle with dressing. Serve with chips. Make 5 servings of 2 enchiladas each.
Number of Servings: 6
Recipe submitted by SparkPeople user MDSHEPARD.
Nutritional Info Amount Per Serving
- Calories: 444.4
- Total Fat: 10.8 g
- Cholesterol: 84.1 mg
- Sodium: 1,416.8 mg
- Total Carbs: 47.4 g
- Dietary Fiber: 4.2 g
- Protein: 39.1 g