J's Creamy Tomato & Chicken Enchiladas
- Number of Servings: 9
Ingredients
2 chicken breasts - bone in optional1 can Rotel1 can Condensed Cream of Mushroom soup1 can Stewed Tomatoes (italian style optional9 flour tortillas 5-6" size1/2 cup shredded cheddar cheese1/2 cup shredded kraft italian cheese blend6 oz daisy lite sour cream
Boil chicken in water (just enough to cover chicken) for 25 mins. Remove and cool for 10 mins then shred chicken.
Preheat oven 350 degrees
mix sour cream and rotel, add shredded chicken. spoon mixture into flour tortillas and place in baking dish. Top with shredded cheese.
Mix cream of condensed cream of mushroom soup and stewed tomatoes and then spread over top of enchiladas.
Bake in oven for 25-30 min
Makes 9 sevings - 1 enchilada per serving
Number of Servings: 9
Recipe submitted by SparkPeople user BMAPPER.
Preheat oven 350 degrees
mix sour cream and rotel, add shredded chicken. spoon mixture into flour tortillas and place in baking dish. Top with shredded cheese.
Mix cream of condensed cream of mushroom soup and stewed tomatoes and then spread over top of enchiladas.
Bake in oven for 25-30 min
Makes 9 sevings - 1 enchilada per serving
Number of Servings: 9
Recipe submitted by SparkPeople user BMAPPER.
Nutritional Info Amount Per Serving
- Calories: 237.5
- Total Fat: 8.3 g
- Cholesterol: 43.4 mg
- Sodium: 766.2 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 2.1 g
- Protein: 19.0 g
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