Spicy Chicken Enchilada Burrito Filling
- Number of Servings: 8
Ingredients
7 ounces Chicken Breast, no skin1 can (10.75 oz) Cream of Chicken Soup 4 servings (Almost one full small can) Old El Paso Enchilada Sauce (Hot)1 cupGreen Chili Peppers, canned
Cook chicken completely. Then cut it up or shred it (with forks) into small pieces. Add the remaining ingredients and heat to a simmer in skillet on stovetop. Heating on the stovetop can also cause it to thicken if you let it simmer long enough and want it thicker. (If heating in a mircowave make sure you use a glass bowl, because the enchilada sauce will stain tupperware.) Put on yummy tortillas (another recipe of mine) and top with shredded lettuce, tomatoes, olives, salsa, sour cream or anything else you think might taste yummy. Makes 8 .5cup size servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SPIFFIEKLC.
Number of Servings: 8
Recipe submitted by SparkPeople user SPIFFIEKLC.
Nutritional Info Amount Per Serving
- Calories: 79.0
- Total Fat: 3.1 g
- Cholesterol: 17.6 mg
- Sodium: 482.7 mg
- Total Carbs: 5.2 g
- Dietary Fiber: 0.3 g
- Protein: 7.3 g
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