Vegetarian Chick'n Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 can Cheddar Cheese Soup1/2 cup low fat sour cream1 tbs margarine1 cup chopped onion1/2 packet reduced sodium taco seasoning1 pkg Quorn Chick'n Tenders1 can chopped green chili peppers8 whole wheat tortillas2 cups Monterrey Jack Cheese
Preheat oven to 350
Spray 9x13 baking dish with Pam
In a small bowl mix soup and sour cream and set aside
Melt margarine in large saucepan over med/high heat. Add onion and taco seasoning and saute' until tender. Stir in the chicken, chilis, and two tbs of the soup mixture. Cook and stir until heated thoroughly.
Spread 1/2 cup of soup mixture in bottom of baking dish. Spoon about 1/4 cup of chicken mixture and 1 tbs of cheese into each tortilla, Roll up tortillas and place seam side down in dish. Spoon remaining soup mixture on top and sprinkle with cheese.
Bake 25 min in preheated ove or until bubbly and light brown.
Number of Servings: 8
Recipe submitted by SparkPeople user KATAMUS.
Spray 9x13 baking dish with Pam
In a small bowl mix soup and sour cream and set aside
Melt margarine in large saucepan over med/high heat. Add onion and taco seasoning and saute' until tender. Stir in the chicken, chilis, and two tbs of the soup mixture. Cook and stir until heated thoroughly.
Spread 1/2 cup of soup mixture in bottom of baking dish. Spoon about 1/4 cup of chicken mixture and 1 tbs of cheese into each tortilla, Roll up tortillas and place seam side down in dish. Spoon remaining soup mixture on top and sprinkle with cheese.
Bake 25 min in preheated ove or until bubbly and light brown.
Number of Servings: 8
Recipe submitted by SparkPeople user KATAMUS.
Nutritional Info Amount Per Serving
- Calories: 286.0
- Total Fat: 11.4 g
- Cholesterol: 22.5 mg
- Sodium: 945.9 mg
- Total Carbs: 35.6 g
- Dietary Fiber: 3.9 g
- Protein: 11.6 g
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