Chicken Enchalada bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
6 ounces Cooked cubed chicken, 1/2 can Cream of chicken soup (98% FF), 4 TB reduced fat sour cream, 1/4 cup 1% milk, 1/2 cup water, 1/2 cup shredded cheddar cheese, 2 TB diced jalapenos, 6 soft corn tortillas
Add cubed chicken, soup, sour cream, milk and water. Stir until blended. Should be creamy and not runny. If too thick add a little more water. Add in jalapenos. Take a pie pan. Layer 2 torts (I usually cut them in half to ''spread them out'' on the pan to make a layer) Then top with 1/3 of the chicken mix. Repeat 2 more times. Top with the cheddar cheese. Cover with foil and bake @ 325 for an hour. Add sour cream and salsa after cut. Those are extra calories and not included here. Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user HERCTHEJERK.
Number of Servings: 4
Recipe submitted by SparkPeople user HERCTHEJERK.
Nutritional Info Amount Per Serving
- Calories: 227.2
- Total Fat: 9.5 g
- Cholesterol: 51.3 mg
- Sodium: 374.3 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 2.2 g
- Protein: 17.2 g
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