Easy Chicken and Cheese Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 can Campbell's condensed Cream of Chicken soup (98% fat free)1/2 C Sour cream, lite1 cup Pace Salsa2 tsp Chili Powder2 C cooked chicken (chopped)1/2 C Monterey Jack Cheese (I like reduced fat but the recipe that i inputted is regular)6 flour tortillas (6 in) (I inputted Mission's Low Carb Fajita Size)Tomatoes, Green onions, Lettuce (additional toppings of choice...not included in calorie counter)
Heat the oer to 350 degrees. Stir the soup, sour cream, picante, and chili powder in a bowl.
Stir 1 Cup of the picante mixture with chicken and cheese.
Divide the chicken mixture among the tortillas. Roll up tortillas and place seam side down in a 2 qt shallow baking dish. Pour the remaining picante mixture over the tortillas. Cover with Foil.
Bake for 40 mins. or until the enchiladas are hot and bubbling. Top with whatever toppings you like.
Number of Servings: 6
Recipe submitted by SparkPeople user KGIEBLER.
Stir 1 Cup of the picante mixture with chicken and cheese.
Divide the chicken mixture among the tortillas. Roll up tortillas and place seam side down in a 2 qt shallow baking dish. Pour the remaining picante mixture over the tortillas. Cover with Foil.
Bake for 40 mins. or until the enchiladas are hot and bubbling. Top with whatever toppings you like.
Number of Servings: 6
Recipe submitted by SparkPeople user KGIEBLER.
Nutritional Info Amount Per Serving
- Calories: 257.8
- Total Fat: 10.7 g
- Cholesterol: 56.0 mg
- Sodium: 770.5 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 8.3 g
- Protein: 20.3 g
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