Chicken Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 can cream of chicken soup1 can cream of mushroom soup1 can enchilada sauce1 can (3.8 oz) black olives, sliced1 can (4 oz) green chilis1 can black beans, low sodium, rinsed2 C colby cheese, shredded1 lb chicken breast6 flour tortillas
Cook chicken thoroughly. Shred.
Mix together the cream of chicken, cream of mushroom and enchilada sauce. Heat on medium-low for a few minutes.
Spray baking pan with non-stick cooking spray. Place 2 alternating layers of 2 tortillas, chicken, olives, chilis, black beans, sauce and cheese. Top with 2 more tortillas, the rest of the sauce and cheese.
Bake in 375 degree oven 15-20 minutes.
12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user ZEESPARROW.
Mix together the cream of chicken, cream of mushroom and enchilada sauce. Heat on medium-low for a few minutes.
Spray baking pan with non-stick cooking spray. Place 2 alternating layers of 2 tortillas, chicken, olives, chilis, black beans, sauce and cheese. Top with 2 more tortillas, the rest of the sauce and cheese.
Bake in 375 degree oven 15-20 minutes.
12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user ZEESPARROW.
Nutritional Info Amount Per Serving
- Calories: 382.6
- Total Fat: 17.7 g
- Cholesterol: 23.4 mg
- Sodium: 1,595.2 mg
- Total Carbs: 41.6 g
- Dietary Fiber: 5.2 g
- Protein: 14.9 g
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